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Take your home-cooked meals to the next level by learning how to cook black beans from scratch using your favorite brand of dried beans. You don’t even need to soak the beans, making it a simple vegetarian option for any day of the week!
save this recipe!For this black bean recipe, I’m showing you how to cook beans from scratch so that you can nix the canned versions and simply make your own! Cooking your own beans is more sustainable, more cost effective, and allows you to customize the flavor to fit your preference.
I always find that my homemade beans are better than any store-bought can. Whip up a batch of your own to add to recipes or eat alone!
to soak or not to soak?
Surprisingly, soaking dried black beans prior to cooking does not make them cook better or faster. In fact, it actually only marginally reduces cooking time while also making them less flavorful. I recommend skipping the overnight soak and boiling directly from the package (after rinsing, of course)!
However, if you struggle with digestibility, you may want to keep the soaking step. It’s thought that this step helps improve the digestibility of the beans, which may make it a necessary step for some.
flavor options
Feeling adventurous? Add some optional flavors to kick your beans up a notch.
- Garlic: Everyone loves garlic! If you plan to go this route, 6 peeled and lightly smashed cloves will do.
- Onion: Add an onion to your beans by removing the skin and placing a halved white or yellow onion in the pot.
- Bay Leaves: For a sharp bay leaf flavor, stick two leaves in the pot.
- Orange: Or go citrusy by adding a rinsed and halved orange.
Serving Ideas
Here are some delicious ways that you can use your beans to add fiber, protein, and flavor to any meal.
- Sweet Potato Black Bean Tacos: Add ’em to your veggie tacos!
- Easy Black Bean Dip: Mash your beans into a delicious dip.
- Sweet Potato and Black Bean Chili: Mix some beans with sweet potatoes and create chili.
How To Cook Black Beans From Scratch (+ Flavor Guide!)
Ingredients
Core Ingredients
- 1 lb black beans, 453 g
- 8 cups water, 1.9 L
- 1 tsp salt
Optional Flavors
- 6 cloves garlic, peeled and lightly smashes
- 1 white or yellow onion, skin removed and halved, roots intact
- 2 bay leaves
- 1 orange, rinsed and halved
Instructions
- Prep: Spread dry beans onto a clean counter or baking sheet. Pick out any stones or bad looking beans. Transfer beans to a colander and rinse.
- Cook: Combine beans, water, and optional flavors in a large pot (water should cover beans by about 3 inches, if not add more water). Bring to a boil, then reduce to a gentle simmer. Let simmer uncovered for 1 to 2 hours, or until beans are tender. If they run out of water before tenderizing, add more as needed.
- Finish: When beans are tender, mix in salt. If they are still too liquidy for your liking, spoon out some of the juice then increase the heat for a few minutes to evaporate out excess moisture, stirring often.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Black Beans Rule! I’ve cooked with black beans for a long time. I cook for only two and at this point I’ve decided that it makes more sense to just open a can of black beans when I need it rather than to prepare a whole bag and then figure out how to store the extra in the refrigerator until I can use them.
But if you are cooking beans (or a lot of other simmer projects) why put on the stove top instead of the less energy demanding microwave. the key is to set the “time cook” to 120 minutes, and the “power level” to 6. A flat casserole container is less likely to boil over than a rounded bowl. Of course you can add onions or whatever. And of course you still have to check on it to be sure it hasn’t gone dry. If it boils over, reset the power level to 6 instead of 7 (different microwaves have different strength). It takes about as long as stove top and uses a lot less energy – a value that a lot of us vegans consider important
So smart! I had never thought of this before, now I want to try it. Thanks so much for the eco-friendly tip! 😀
I learned from a nutritiinist years ago that sifting off the foam from the top of the boiling water when cooking the beans makes them less gassy. I’ve found that to be true.
Thanks for the tip, Lisa! 😀
Any tips on where you can buy organic black beans in bulk?
I think most health food stores would have them in bulk, otherwise I would try online!