Easy Black Beans Recipe (2024)

Why It Works

  • Slowly simmering dried beans releases their starch for a rich, creamy, fat-free gravy.
  • Simmering, but not sautéeing aromatics draws out their flavor while letting earthy beans take the lead.
  • A whole orange brings a subtle citrus brightness and bitterness to the beans.

The recipe authorities of this fair site have said some mighty smart things about the humble bean.

For instance, if there's one standout nugget of know-how inKenji's treatise on chili, it's how salting beans before you cook them makes them especially plump and flavorful, and that they won't, contrary to popular belief, turn into little rocks. (He's also roasted them for super-meatyblack bean burgers.)

Then,Daniel did the deepest of dives into the difference between dried and canned beans, and he made somekiller refried beans along the way—refritosany Tex-Mex joint would be thrilled to serve.

These gents are smarter than I am, and better cooks too, so if you want to maximize every gram of flavor in your beans, listen to them.

Easy Black Beans Recipe (1)

But today I'm taking a simpler approach. Because sometimes the happiest cooking is also the easiest, and in the case of beans, taking the easy route can produce something damn delicious. There are days when I want to take every step to coax incredible flavor out of my ingredients. But sometimes I just want a pot of beans.

Everyone should have a good pot of beans in their repertoire. Beans can stretch a small portion of meat into a well-rounded meal. Hell, they can be a meal all on their own. And when a pound of dried beans costs all of a dollar or two, a pot of beans is about the cheapest way you can feed any crowd. When I've run out of inspiration and have no clue what to cook, I can always count on beans to improve everything else.

These black beans, soft and creamy, fragrant with garlic and onion and cloaked in a starchy sauce perfect for soaking into rice, are my go-to recipe. They are vaguely Latin American but by no means limited to those cuisines. I serve them alongside braised pork, or stuff them in enchiladas, or pile them on some stewed greens. They become quick fodder for quesadillas and, with a little effort, can be transformed into a serious soup. Oh, and did I mention they freeze beautifully?

They also take about no work at all. And yes, they do indeed taste awesome.

That said, even lazy bean-cooks need some rules. I have two.

Rule #1: Go for Dried Beans

There's a time and a place for canned beans, such as thisamazing black bean soupthat's thinned out with chicken broth and enriched by partially puréeing the beans. But if you want a simple pot of whole beans in a rich, starchy gravy, the slow release of starch from dried beans is the best way to get there. Don't worry—as long as you soak your beans ahead of time and cook them thoroughly, they won't turn out tough.

Rule #2: Don't Forget the Aromatics

Beans need a balance of aromatics to enhance and contrast their earthy flavor. For most cooks, that means starting with a simple mix of garlic and onion. I use these in abundance but also take a page from Cuban cuisine with the addition of an orange. Yes, a whole one: sliced in half, juice squeezed into the pot, and then I throw in the hulls, too. The orange simmers along with the beans, garlic, and onion, bringing a slightly floral, slightly citrusy sweetness to the broth. That peel adds a subtle bitterness that emphasizes the beans' earthy flavor.

One note: Make sure to use a sweet juicing orange instead of a sour or bitter variety. Too much acidity can keep your beans from softening properly.

How to Cook Dried Black Beans

In an earlier version of this post I mentioned soaking black beans to speed up their cooking time. ButKenji's since shownthatnotsoaking your beans beforehand actually improves their color, texture, and flavor, while only modestly increasing the cooking time (while saving you eight to 12 hours of soaking). So in true lazy cook fashion, rinse your beans, put them in a large pot with your garlic, onion, and orange, and cover them with several inches of water.

Easy Black Beans Recipe (2)

But wait? Shouldn't yousauté your garlic and onion first for better flavor distribution first?Nope!I tested both options: sautéing garlic and onion in a little olive oil before adding beans and cooking, and cooking the beans with raw whole onion, garlic, and orange all at once. Tasters were evenly split on the two pots, with a slight preference for the beans that didn't use pre-cooked aromatics.

The way I see it, when you're making pot beans, you're makingbeans. The beans should be front and center. Sautéing the garlic and onion sweetened their flavors to the point where they walked all over the beans, and the oil in the pot brought the orange's citrus sweetness to the fore when it should be a background player. At the end of the day, it's a slight difference, but leaving your aromatics whole and raw means less prep time and marginally beanier beans.

Easy Black Beans Recipe (3)

"Resist the urge to stop cooking them andlet them simmer until they turn completely creamy. You want proper pot beans? Give them time."

Once your beans are simmering, they don't need much attention at all. Keep the heat low and the water level above their heads so they cook evenly. Stir them every now and then. But for the most part, dried beans cook themselves. At some point, the beans will seem "done," but still somewhat al dente. Resist the urge to stop cooking them andlet them simmer until they turn completely creamy. You want proper pot beans? Give them time. Justhowlong is hard to say, and depends on the age of your beans and some other factors. But I don't start cooking dried beans without at least an hour to kill, and usually more like two or three.

(Hey, I said this would be the laziest way. Not the fastest.)

Once the beans are completely creamy, increase the heat a little to reduce the cooking liquid into a thick gravy, keeping in mind it'll thicken more as the beans cool. Remove your onion and orange and add salt to taste now that the gravy is properly reduced. You'll notice in these photos that some of the beans have blown out, a common sign of beans that haven't been salted in a pre-cook soak. And you know what? That's fine by me—they still taste great, and that extra starch thickens the sauce nicely.

Now that you have your beans, it's time to ask yourself the only hard question of the day: what do I serve them with?

The answer: everything.

September 2014

Recipe Details

Easy Black Beans Recipe

Active30 mins

Total2 hrs

Serves6to 8 servings

Ingredients

  • 1 pound (454g) dried black beans, rinsed and picked over

  • 8 medium cloves garlic, peeled and smashed

  • 1 yellow onion peeled and sliced in half, with enough of the root end intact that the onion doesn't fall apart

  • 1 juicing orange, rinsed and sliced in half

  • Kosher salt

Directions

  1. Place beans in a large pot or Dutch oven and add water until beans are submerged by 3 to 4 inches. Add garlic and onion, squeeze in orange juice, then add squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.

    Easy Black Beans Recipe (4)

  2. Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.

    Easy Black Beans Recipe (5)

Special Equipment

Dutch oven, wooden spoon

Read More

  • The Serious Eats Guide to Beans
  • How to Cook Dried Beans
  • So You Like Flavor? Don't Soak Your Black Beans!
  • Can I Substitute Dried Beans for Canned?
  • Perfect Frijoles Refritos (Mexican Refried Beans) Recipe
Easy Black Beans Recipe (2024)

FAQs

What is the tastiest way to eat black beans? ›

Best Black Bean Recipes

Season them with lime juice and zest, chili powder, oregano, and/or cilantro, and serve them as a side dish with Mexican or Latin American-inspired dishes like tacos or taquitos. Paired with some cilantro lime rice, they could also pass as a meal on their own!

Should I soak black beans before cooking? ›

You can cook black beans with or without soaking, but keep in mind that soaking beans ensures they'll cook faster and more evenly. It can also make them easier to digest by reducing some of the gas-producing indigestible carbohydrates, according to the Mayo Clinic.

Do you have to do anything to canned black beans? ›

Unlike dried beans, which require soaking and simmering time before they're ready, canned black beans are fully cooked and ready to eat. Canned black beans are typically packed in water with the preservative calcium chloride, as well as sugar, salt, and often other ingredients, such as onion, for flavor.

What is the ratio of water to black beans? ›

Add 3 cups of water for every 1 cup of Black Beans. Liquid should be 1 - 2 inches above top of beans. Bring to a boil; reduce heat and simmer 1 - 1 1/2 hours OR Pressure Cook 6 - 10 minutes. All natural organic black beans can be cooked in soups or by themselves.

What's the healthiest way to eat black beans? ›

  1. No-Cook Black Bean Salad. 30 mins.
  2. Beef & Bean Sloppy Joes. 20 mins.
  3. One-Pot Beans & Rice with Corn & Salsa. 30 mins.
  4. Roasted Vegetable & Black Bean Tacos. 15 mins.

What is the healthiest way to eat black beans? ›

In salad – Drain and rinse a can of black beans and throw them into a big mixed dinner salad (maybe with some avocado?) for more interesting taste, texture, and nutrients.

What happens if you don't soak black beans before cooking? ›

Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.

What happens if you don't rinse black beans? ›

Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.

Why are my black beans still hard after cooking? ›

An experiment done by Cook's Illustrated found that a pot of black beans cooked with citric acid were still hard after 45 minutes. This is because the acid strengthens pectin coat around the dried beans, making it less able to absorb water.

What can I add to a can of black beans? ›

How to make can black beans taste great?
  1. Onion, bell pepper, and garlic- you know dinner is off to a good start when you smell sauteed onions and garlic.
  2. Salt- I like to add the salt in at two different times. ...
  3. The herds and spices- the simple combinations of Oregon, cumin, and cayenne pepper bring flavor to the beans.
Aug 3, 2023

How to cook black beans from a can on stove? ›

Heat oil in a medium saucepan over medium-high heat. Add onions, tomatoes, jalapeño (if using), garlic, cumin, oregano and smoked paprika. Stir and saute for 5 minutes, until onions have softened and become translucent. Add can of black beans (do not drain), stir and bring to a simmer.

Do you cook black beans from a can? ›

Technically, canned black beans are already cooked, and you can use them right out of the can. Cooking canned black beans will make them taste even better. Here's how to cook beans from a can: Heat a small-sized saucepan on the stovetop over medium-high heat.

How to cook 1 cup of black beans? ›

Bring the beans to a boil. Remove any scum that forms. Boil for 10 minutes, then cover and turn the heat down to low. Simmer until the beans are tender but not falling apart, 1 to 1½ hours depending on the age of the beans.

How long to boil canned black beans? ›

Cooking canned beans on the stove is one of the easiest and most common methods. Since they are already cooked, you just need to heat them up, which takes all but 5-minutes. Add a few flavor enhancers and dinner is served! Drain and rinse the beans (remember, that's optional).

How many cups is 1lb of black beans? ›

Dried (raw) black beans: 1 pound = 16 ounces = scant 2 1/2 cups. 1 pound dried black beans = 6 cups cooked black beans = four 15-ounce cans of cooked black beans.

How do you take the bitterness out of black beans? ›

Boiling: Boiling the beans for 5-10 minutes in a pot of water can also help remove the bitterness. Discard the water and rinse the beans before cooking. Baking soda: Adding a pinch of baking soda to the soaking water or boiling water can help neutralize the bitterness.

What do you eat black beans with? ›

Enjoy them in your burrito bowls, alongside some fajitas, with fish tacos, or over a bed of hot rice!

Are canned or bagged black beans better? ›

Using dried beans lets you control the sodium.

Beans are super healthy, full of vitamins and minerals, protein-packed, and fiber-rich. But canned beans can be high in sodium, which is a problem for those with high blood pressure and those who want to avoid it.

Why do restaurant beans taste better? ›

While lard has been replaced with vegetable oil or shortening in many households, the distinct richness and velvety texture it imparts to a skillet of refried beans is hard to beat. The closest substitute for lard is bacon grease, which is another form of rendered pork fat that's arguably even more flavorful.

References

Top Articles
Latest Posts
Article information

Author: Sen. Emmett Berge

Last Updated:

Views: 6670

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Sen. Emmett Berge

Birthday: 1993-06-17

Address: 787 Elvis Divide, Port Brice, OH 24507-6802

Phone: +9779049645255

Job: Senior Healthcare Specialist

Hobby: Cycling, Model building, Kitesurfing, Origami, Lapidary, Dance, Basketball

Introduction: My name is Sen. Emmett Berge, I am a funny, vast, charming, courageous, enthusiastic, jolly, famous person who loves writing and wants to share my knowledge and understanding with you.