Print

Black Beans

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This can be used for most dry beans.

Ingredients

Units Scale
  • 2 cups dry black beans
  • 1/2 med/lg onion,
  • 5 garlic cloves, smashed with knife
  • 1 bay leaf
  • salt (or broth)
  • water
  • 1 tsp baking soda (optional)

Instructions

  1. Rinse beans.
  2. Peel onion & garlic. Smash garlic with knife. Cut onion in large chunks.
  3. Add everything to a pan with a lid. Add enough water to cover the beans by at least 2″.
    1. * Can season now and/or later.
    2. * Baking Soda helps to tenderize the beans slightly & cook a bit faster. Also makes them less gassy?
  4. Cover pot, bring to boil over high heat.
  5. Reduce heat to a simmer, and cook uncovered, 1-2 hour until beans are tender. Add more water along the way if beans are exposed, stirring occasionally.
  6. Remove bay leaf & onion/garlic if it hasn’t disintegrated into the bean broth.
  7. Add more salt if needed.
  8. Optional: drain liquid, or use beans in their liquid.

Notes

I found soaking black beans is unnecessary. Unsoaked *black* beans retain more color & flavor.

Note 2: Depending on cooking and how large/small your onion and garlic starts as, you may or may not need to remove them at the end of cooking. Sometimes they’ll just cook down into the liquid.

2 c dry beans = 4-5 c cooked beans

Find it online: https://recipes.jordanprins.com/black-beans/