Here’s how to cook black beans from scratch and have them come out perfect every time: soft and tender but not mushy. They’re cooked as well as black beans from a can, but they’re lot fresher, tastier and cheaper. And the coolest thing is you don’t have to soak them for hours. Just throw them in a pot and off you go!
Guys, I seriously love cooking black beans from scratch. I can’t tell you how much money it saves me, and cooking black beans and having them be perfectly done in less than an hour has me eating them a lot more often, which is great because they’re so packed with lean protein and fiber. I also like cooking them from scratch as opposed to buying canned because there’s no preservatives or sodium added, and they’re obviously a lot less processed.
So are you ready to scratchify some black beans? Les do it!
Empty a 1 lb bag of black beans into a pot you have a lid for.
Fill the pot with enough water that there’s about an inch covering the beans. A few will float to the top (what’s that about?)
Put the pot on high heat and let the beans come to a boil. I know, my stove is a mess.
In about 5-7 minutes the beans should come to a full rolling boil. Try to keep an eye on them (which I almost never do) because that black water tends to splash around.
Add a little more water to the pot if it boiled down and put the lid on. Turn the heat to low.
Let the beans simmer for almost an hour, stirring occasionally and adding water if they look dry. Taste them to see if they’re done to your liking. If not, let them cook a little longer.
Drain them into a colander and rinse all the murky cooking water away.
Now your black beans are all done and ready to go into your favorite recipes. And that’s how to cook black beans from scratch. There’s nothing to it!
If I’m not sure what I’m going to be doing with them all right away, I like to freeze them in 1 1/2 cup increments in reusable storage bags. That way I can grab some and throw them into anything calling for a 15 oz. can of black beans. If I’m pretty sure I can use them all in a day or so, I just store them in the fridge. Hmm, black bean salsa, black bean brownies (nom!), black bean burgers, black bean chili…that’s a few days of excellent eats!
I love how versatile black beans are. What do you guys love to do with black beans?
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