Cooking dried beans can seem intimidating, but it really only requires one thing: “thinking ahead.” If you know what you want to cook for the week, follow the steps below on “How to Cook Black Beans” and you’ll have a huge pot full of fiber-rich, filling, goodness in no time.
Still thinking canned beans are the way to go?
Top 3 reasons TO choose dried over canned:
- SALT – canned beans (or canned food in general) can be loaded with extra sodium. Try to avoid the extra bloat and control the salt by adding it yourself. If you do choose canned, then definitely pick-up “unsalted” versions.
- PRICE – definitely save a buck or two by buying dried beans in the bulk aisle and stocking up for later.
- BISPHENOL A (aka BPA) – This is a chemical found in food containers (like cans) and has been shown to increase the risk of cancers, heart disease, and fertility issues.
How to Cook Black Beans
1 cup dried black beans
1 bay leaf (optional)
- Rinse beans to remove any dirt.
- Soak for 4- 6 hours (or overnight).
- Place in a pot and cover with about 2-3″ water above the beans. Boil for 45 minutes to an hour and ensure that there’s always water in the pot. Add more as necessary.
NOTE: DO NOT add salt to the beans while cooking. This will slow down the cooking process. You can flavor the beans after they are cooked).
Yields ~ 3 cups cooked
In a recent article from the LA Times, we found a different perspective to cooking dried beans without soaking. Personally, we find that soaking cuts down on cooking time (and time is precious), but feel free to read the other side of the gourmet story here.
Zesty Black Beans
2 cups cooked black beans
1 teaspoon olive oil
1 clove garlic, minced
½ cup red onion, chopped
¼ cup green onion, chopped
¼ cup cilantro, chopped
Juice from ½ a lemon
¼ teaspoon sea salt, plus more to taste
¼ teaspoon pepper
- In a large saucepan heat the 1 tablespoon of olive oil. Sauté onions, garlic, salt, and pepper until onions are slightly translucent.
- Add the cooked black beans and reheat for 3-5 minutes.
- Remove from heat and toss in chopped green onions and cilantro.
Yields 2 cups cooked
Kale. All Day. Err Day.