How to Cook Black Beans
Ingredients
- 1 pound dried black beans*
16 ounces or scant 2 ½ cups
- 1 medium red onion
chopped
- 4 medium cloves garlic
peeled but left whole
- 2 bay leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- One strip of orange zest
about 2 inches long by ½ inch wide
- ½ teaspoon red pepper flakes
omit or reduce if sensitive to spice
- 8 cups water**
more if needed
- 2 tablespoons finely chopped cilantro
optional
- 1 tablespoon lime juice
Directions
- 1
First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
- 2
Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
- 3
Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
- 4
Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few (carefully! they’re hot!) to see if they’re sufficiently plump, tender and delicious.
- 5
Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they’re done. If you’re running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
- 6
Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
- 7
Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
- 8
Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***
How to Cook Black Beans
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About this Recipe
Ditch the canned beans and discover how simple it is to cook perfectly tender black beans from scratch. This foolproof recipe shows you how to achieve delicious results every time, letting you enjoy homemade black beans all week long.
What sets this recipe apart is its ingenious approach to dried beans—there's no need for pre-soaking, saving you precious time without compromising on texture. By simmering with aromatics like whole garlic cloves, bay leaves, and a secret strip of orange zest, these black beans develop a depth of flavor far beyond anything from a can.
Prepare yourself for a batch of black beans that are incredibly tender yet hold their shape, bursting with savory and subtle citrus notes. The red onion, garlic, and cumin create a warm foundation, while the hint of orange zest brightens the entire pot. You'll find them rich, comforting, and wonderfully versatile, ready to transform into countless meals. This is a truly satisfying, homemade staple.
Customize your cooked black beans to fit your taste. For a kick of heat, you can increase the red pepper flakes, or omit them entirely if you prefer a milder flavor. A sprinkle of fresh cilantro and a squeeze of lime juice at the end are wonderful optional additions that bring a vibrant finish.
These tender black beans are perfect as a hearty side dish, a base for vegetarian mains, or folded into burritos and salads throughout the week.