Cooking black beans from scratch is a rewarding experience that not only enhances their flavor but also allows you to control the ingredients. Whether you’re making a hearty chili, a refreshing salad, or a simple side dish, knowing how to cook black beans is a skill that every home cook should master. With just a few simple ingredients, you can create a delicious and nutritious addition to any meal. Let’s dive into the magic of cooking black beans!

Why It Works Every Time

Cooking black beans from dried beans is a straightforward process that yields superior taste and texture compared to canned beans. Soaking and simmering the beans allows them to absorb water, making them tender and flavorful. The addition of spices like cumin and garlic elevates their taste, while optional ingredients like kombu can help soften the beans and add a touch of umami. This method ensures that your black beans are perfectly cooked every time, ready to be used in a variety of dishes or enjoyed on their own.

What’s in the Bowl

2 cups dried black beans: The star of the show, rich in protein and fiber.
8 cups water: Essential for soaking and cooking the beans.
2 teaspoons ground cumin: Adds a warm, earthy flavor.
1 teaspoon extra-virgin olive oil: For a touch of richness.
2 teaspoons sea salt: Enhances the overall flavor.
Freshly ground black pepper: For a hint of spice.
1 (3-inch) piece kombu, rinsed (optional): A seaweed that helps soften beans and adds nutrients.
3 garlic cloves, grated: For aromatic warmth.
Chili powder: Optional, for a kick of heat.
Mexican oregano: Elevates the flavor profile with a unique taste.
Lime juice and zest: Brightens up the dish.
Chopped fresh cilantro: A fresh herb that adds color and flavor.

What’s in the Gear List

Large bowl: For soaking the beans.
Colander: To drain the soaked beans.
Large pot: For cooking the beans.
Wooden spoon: For stirring.
Measuring spoons: To measure out spices and oil.
Microplane or grater: For grating garlic.

Make How to Cook Black Beans: A Simple Method

Step 1: Soak the Beans

Start by rinsing the dried black beans under cold water to remove any dirt or debris. Then, place the beans in a large bowl and cover them with 8 cups of water. Allow them to soak for at least 6 hours or overnight. Soaking helps to soften the beans and reduces cooking time.

Step 2: Drain and Rinse

Once the beans have soaked, drain them using a colander and rinse them under cold water again. This step helps to remove some of the indigestible sugars that can cause gas.

Step 3: Cook the Beans

In a large pot, combine the soaked beans, 8 cups of fresh water, the rinsed kombu (if using), and the grated garlic. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer.

Step 4: Season the Beans

Add the ground cumin, olive oil, sea salt, and freshly ground black pepper to the pot. Stir well to combine. Continue to simmer the beans, partially covered, for about 1 to 1.5 hours, or until they are tender. Stir occasionally and check the water level; add more water if necessary to keep the beans submerged.

Step 5: Finish and Serve

Once the beans are tender, taste and adjust the seasoning if needed. If you’d like, sprinkle in some chili powder and Mexican oregano for an extra flavor boost. Remove the kombu piece if you used it, and stir in the lime juice and zest. Finally, garnish with chopped fresh cilantro before serving. Your black beans are now ready to be enjoyed!

Easy Ingredient Swaps

Use vegetable broth instead of water for added flavor.
Swap ground cumin for smoked paprika for a different flavor profile.
Replace lime juice with lemon juice for a citrusy twist.
Substitute fresh cilantro with parsley if you prefer a milder herb.

Cook’s Notes

If you’re short on time, you can skip the soaking step, but the beans will take longer to cook.
For a spicier kick, add diced jalapeños or a pinch of cayenne pepper during cooking.
Feel free to experiment with other spices and herbs to suit your taste.
Using kombu is optional; it’s known to help with digestion and can enhance the flavor.

Prep Ahead & Store

Cooked black beans can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To freeze, let them cool completely, then portion them into freezer-safe bags or containers. When you’re ready to use them, simply thaw in the refrigerator overnight or reheat directly from frozen.

FAQ

Can I use canned black beans instead of dried?

Yes, you can use canned black beans for convenience. Just rinse and drain them before using. However, the flavor and texture will differ from those of freshly cooked dried beans.

How can I tell when the beans are done cooking?

The beans are done when they are tender but not mushy. You should be able to easily mash one between your fingers or with a fork.

Can I cook black beans in a slow cooker?

Absolutely! For slow cooker black beans, combine soaked beans, water, and seasonings in your slow cooker, and cook on low for 6-8 hours or until tender.

What are some ways to serve black beans?

Black beans are versatile! Serve them in tacos, burritos, salads, soups, or as a side dish. They can also be blended into dips or used as a filling for vegetarian dishes.

The Last Word

Cooking black beans is a simple yet rewarding endeavor that opens up a world of culinary possibilities. With just a handful of ingredients and a little time, you can create a base that’s not only delicious but also packed with nutrients. Whether you’re making a classic black bean soup, adding them to a salad, or using them as a protein-rich filling for tacos, you’ll find that knowing how to cook black beans is a skill worth mastering. Enjoy the process, and don’t forget to share your creations with family and friends!