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How to Make Black Beans (2 Ways)

By Valentina Dimitrova | Updated on October 21, 2026
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Knowing how to make black beans from scratch means you can turn dried beans into a savory, creamy Brazilian-style side dish with garlic, onion, cumin, and simple pantry ingredients.

Cooked black beans in a cream-colored Dutch oven with red handles, a ladle of beans, cilantro, and bay leaves.

Cooking black beans from scratch gives you tender beans in a creamy, savory broth seasoned with Brazilian spices. A canned-bean option makes preparation easier when you're short on time. Serve with white rice, grilled meats, or vegetables, or use the beans in tacos, burritos, and soups. You can also try Instant Pot Black Beans, Feijoada, or Vegetarian Feijoada.

Quick Look: How to Make Black Beans

  • ⏱️ Prep Time: 10 minutes
  • 🔥 Cook Time: 1 hour 30 minutes (dried beans); 10–15 minutes of simmering (canned beans)
  • ⏲️ Total Time: 1 hour 40 minutes, excluding optional soaking time (8–12 hours).
  • 🍽️ Servings: 8
  • 🫘 Beans: Dried black beans, with a canned-bean shortcut
  • 🧄 Flavor Profile: Savory, garlicky, and earthy
  • 🥣 Texture: Tender beans in a seasoned broth that can be thickened until creamy
  • ⭐ Difficulty: Easy
  • 🍳 Cooking Method: Stovetop
  • 🌿 Key Ingredients: Black beans, olive oil, onion, garlic, cumin, bay leaves, red wine vinegar, and cilantro
  • 🍚 Best For: Serving with rice, meal prep, and make-ahead sides
  • Why This Recipe Works: Sautéing the onion and garlic brings out their flavor, which then infuses the broth as the beans finish cooking with the seasonings. For a creamier consistency, you can blend a small portion of the cooked beans and stir them back into the pot.

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Expert Tips for Making Black Beans

  • Black beans are a staple in Brazilian cooking and are commonly served with white rice. They're also used in feijoada, a traditional black bean stew made with pork.
  • The combination of sautéed onion and garlic, known as refogado in Brazil, is commonly used to season beans. Bay leaves contribute a subtle herbal flavor to the broth.
  • Dried black beans produce their own cooking broth, which can be thickened to the desired consistency. Canned beans are a practical alternative for quicker meals.
  • Pair the beans with white rice and Grilled Picanha Steak for a Brazilian-style meal where the rice absorbs the seasoned broth and complements the grilled beef.

Ingredients

  • Dried black beans – 16 oz (454 g). Their earthy flavor and tender, creamy texture are characteristic of this Brazilian-style dish. One pound yields approximately 6 cups of cooked beans.
  • Onion – ¼ onion, chopped. Sautéing mellows its sharpness and brings out a gentle sweetness that complements the beans.
  • Garlic – 4 cloves, minced. Its savory, pungent flavor becomes milder and more rounded after a brief sauté.
  • Ground cumin – ½ teaspoon. Adds an earthy, mildly smoky flavor that pairs naturally with black beans.
  • Bay leaves – 2. Their subtle herbal aroma gives the seasoned broth more depth.
  • Red wine vinegar – 1 tablespoon. Its acidity balances the earthy flavor of the beans and the savory seasonings.
  • Olive oil – 2 tablespoons. One tablespoon reduces foaming during cooking, and the other is used to sauté the onion and garlic.
  • Fresh cilantro – 2 tablespoons, chopped. Its fresh, slightly citrusy flavor contrasts with the savory beans. Chopped parsley works as a substitute.
  • Salt – 1 tablespoon plus 1 teaspoon. Enhances the natural flavor of the beans and brings out the other seasonings.
  • Black pepper – ½ teaspoon. Provides mild heat and a little sharpness. Red pepper flakes can replace it for a spicier version.

Substitutions And Additions

Spicy Black Beans: Add a finely chopped jalapeño to the onion and garlic mixture for extra heat. Remove the seeds for a milder version, or leave some in if you prefer spicier beans.

Lime and Cilantro Black Beans: Finish the beans with fresh lime juice and chopped cilantro for a brighter, citrusy flavor that balances the earthy broth.

Mexican-Style Black Beans: Season the beans with chili powder and dried oregano alongside the cumin for a slightly smoky, savory flavor that works well in tacos, burritos, and rice bowls.

Black Beans with Vegetable Broth: Replace the cooking water with low-sodium vegetable broth for a richer, more savory taste. Reduce the added salt as needed because the broth may already contain sodium.

Sofrito Black Beans: Sauté finely chopped bell pepper with the onion and garlic before adding the mixture to the beans. The pepper contributes mild sweetness and complements the other seasonings.

How to Make Black Beans

Sorting and rinsing dried black beans, boiling them in a pot, sautéing chopped onions, and simmering the beans with a bay leaf.

Cooking Dried Black Beans From Scratch

  1. Sort the beans: Check the 16 oz (454 g) of dried black beans and discard any stones, debris, or damaged beans. PIC. 1
  2. Rinse the beans: Place them in a colander and rinse thoroughly under cool running water. PIC. 2
  3. Soak the black beans: Transfer the beans to a large bowl and cover with approximately three times their volume of cold water. Soak for at least 4 hours or overnight (12 hours or longer). Drain and rinse before cooking.
    Note: Soaking is optional. It can shorten the cooking time, but unsoaked beans may take longer to become tender.
  4. Bring to a boil: Place the beans in a large, heavy-bottomed pot with 6 cups of water and 1 tablespoon of olive oil. Bring to a boil over medium-high heat. The oil helps reduce foaming during cooking. PIC. 3-4
  5. Simmer the beans: Cover the pot, reduce the heat to medium-low, and simmer for approximately 60 minutes, or until the beans are almost tender. If using unsoaked black beans, allow additional cooking time and check for tenderness rather than relying strictly on the clock. The beans should be almost tender before you proceed with the seasonings.
  6. Sauté the onion and garlic: Heat the remaining tablespoon of olive oil in a separate nonstick skillet over medium heat. Add the chopped onion and cook until translucent, stirring occasionally. Add the minced garlic and cook for approximately 60 seconds, stirring occasionally. PIC. 5
  7. Add the seasonings: After the beans have simmered for approximately 60 minutes and are almost tender, stir in the sautéed onion and garlic. Add the bay leaves, salt, black pepper, cumin, and red wine vinegar. Continue cooking until the beans are fully tender.
  8. Finish cooking: Add another 1–2 cups of water if the liquid level is too low. Cover and continue simmering over medium-low heat for approximately 30 minutes, or until the beans are tender. PIC. 6
  9. Blend some of the beans: Remove the bay leaves. Transfer approximately 1 cup of cooked beans and some of their broth to a blender. Blend until smooth.
    Note: If blended, stir the bean mixture back into the pot to thicken the broth and give it a creamier consistency.
  10. Finish and serve: Sprinkle with chopped cilantro or parsley just before serving. Serve over white rice with your favorite meat, or use the beans in black bean soup and dips.
A metal ladle lifts cooked black beans and thick broth from a red-handled Dutch oven with cilantro and bay leaves.

Cooking Black Beans From a Can

  1. Cook the onion: Heat olive oil in a skillet or saucepan over medium heat. Add the chopped onion and cook for approximately 4 minutes, stirring occasionally, until softened. Yield Note: This shortcut uses 2 (15-oz) cans of black beans and makes approximately half the amount of the dried-bean recipe. For a similar yield to 1 pound of dried beans, use about 4 cans and adjust the seasonings to taste.
  2. Add the garlic and seasonings: Stir in the minced garlic and cook for approximately 1 minute. Add 2 (15-oz) cans of black beans, drained and rinsed, along with the cumin, salt, and black pepper. Add a splash of water as needed to maintain a saucy consistency, then stir to combine.
  3. Simmer the beans: Reduce the heat to medium-low and simmer for 10–15 minutes, or until the beans are heated through and the seasonings are incorporated.
  4. Finish and serve: Stir in a splash of red wine vinegar and sprinkle with chopped cilantro before serving.

Alternative Cooking Methods

Pressure Cooker Black Beans

  1. Prepare the beans: Sort and rinse the dried black beans. Soak them beforehand if preferred. Add the beans and water to the pressure cooker, making sure the pot is no more than half full, including the water.
  2. Pressure cook: Secure the lid and cook on high pressure for approximately 15–20 minutes for soaked beans or 30–40 minutes for unsoaked beans.
  3. Release the pressure: Once cooking finishes, allow the pressure to release naturally according to your appliance's instructions. Open the lid only after the pressure has fully released.
  4. Sauté the onion and garlic: Heat the olive oil in a separate skillet over medium heat. Cook the chopped onion until translucent, then add the minced garlic and cook for approximately 60 seconds.
  5. Season the beans: Add the sautéed onion and garlic to the cooked beans along with the bay leaves, salt, black pepper, cumin, and red wine vinegar.
  6. Finish cooking: Select the sauté function and cook uncovered for approximately 10 minutes, or until the beans are tender and the broth reaches your preferred consistency. For additional pressure cooker guidance, see Instant Pot Black Beans.

Slow Cooker Black Beans

  1. Sauté the onion and garlic: Heat the olive oil in a skillet over medium heat. Cook the chopped onion until translucent. Add the minced garlic and cook for approximately 60 seconds.
  2. Combine the ingredients: Transfer the onion and garlic to the slow cooker. Add the black beans, water, bay leaves, cumin, and black pepper. Reserve the salt, red wine vinegar, and cilantro for later.
  3. Cook the beans: Cover and cook on high for approximately 3–4 hours or on low for 6–8 hours, or until the beans are tender.
  4. Check for doneness: Check the beans after approximately 3 hours on high or 6 hours on low. Add about 1 cup of water if needed to maintain enough cooking liquid.
  5. Add the salt and vinegar: Approximately 30 minutes before the beans finish cooking, stir in the salt and red wine vinegar. Cover and continue cooking until tender.
  6. Blend some of the beans: Remove the bay leaves. Transfer approximately 1 cup of cooked beans and their broth to a blender and blend until smooth.
    Note: If blended, stir the bean mixture back into the slow cooker to thicken the broth and give it a creamier consistency.
  7. Finish and serve: Sprinkle with chopped cilantro before serving.

How Long to Cook Black Beans

Cooking time depends on the age of the dried beans, whether they've been soaked, and the cooking equipment:

Cooking Method Approximate Cooking Time
Stovetop 90 minutes
Canned black beans 10–15 minutes of simmering
Slow cooker 3–4 hours on high or 6–8 hours on low
Pressure cooker 15–20 minutes for soaked beans or 30–40 minutes for unsoaked beans, plus natural pressure release

Older or unsoaked beans may need additional cooking time. Black beans are ready when they're tender throughout and mash easily with a fork.

How to Soak Black Beans

Soaking dried black beans is optional, but it can shorten their cooking time. Choose one of these three methods based on how much time you have.

Traditional soak: Cover the dried beans with cold water and refrigerate for approximately 8 hours or overnight. Drain, discard the soaking water, and rinse the beans before cooking them in fresh water.

Hot soak: Add 10 cups of water for every 2 cups of dried beans. Bring to a boil and continue boiling for 2–3 minutes. Remove from the heat, cover, and let stand for 4–24 hours. Refrigerate once the water has cooled if soaking for an extended period. Drain, discard the soaking water, and rinse the beans before cooking them in fresh water.

Quick soak: Add 6 cups of water for every 2 cups of dried beans. Bring to a boil and continue boiling for 2–3 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain, discard the soaking water, and rinse the beans before cooking them in fresh water.

Black Bean Yield and Conversions

One pound of dried black beans produces approximately 6 cups of cooked beans, although the final amount can vary depending on the beans and cooking method.

  • 1 pound dried black beans = 16 oz (454 g), or approximately 2 cups dried beans
  • 1 pound dried black beans = approximately 6 cups cooked beans
  • 1 standard 15-oz can = approximately 1 ½ cups cooked black beans, drained
  • 6 cups cooked black beans = approximately four 15-oz cans, drained

These conversions can help you adjust serving sizes or substitute canned beans for dried beans.

Expert Tips for Making Black Beans

  • Choose a large enough pot. Use a heavy-bottomed pot with extra room for the beans and cooking liquid. Dried beans expand during cooking, and sufficient space reduces the risk of boiling over.
  • Add hot water when needed. Heat any additional water before pouring it into the simmering beans. Hot water maintains a steadier cooking temperature without interrupting the simmer.
  • Stir the beans occasionally. Gently scrape the bottom of the pot with a wooden spoon during cooking. Occasional stirring prevents sticking and reduces the risk of scorching as the broth thickens.
  • Reduce the broth uncovered. Simmer the cooked beans without a lid for a few extra minutes if the broth is too thin. Evaporating excess liquid concentrates the seasonings and thickens the broth without blending.
  • Rinse canned beans to reduce sodium. Drain and rinse canned black beans when you want greater control over the salt content. Add a little water to the saucepan to replace the discarded liquid and maintain the desired consistency.

FAQ About Homemade Black Beans

Why does the water turn dark when cooking black beans?

Black beans release natural pigments from their skins during cooking, which can turn the water purple, brown, or nearly black. This color change is normal and doesn't mean the beans have spoiled.

How can I keep black beans from splitting during cooking?

Maintain a gentle simmer rather than a rapid boil, and stir carefully to avoid breaking the skins. A few split beans are normal, but gentle cooking helps them retain their shape and prevents them from becoming mushy.

Can I leave out the bay leaves when cooking black beans?

Yes. You can omit the bay leaves without changing the cooking method. The beans will lose some subtle herbal flavor, but the onion, garlic, cumin, and other seasonings will still give them a savory taste.

What to Serve with Black Beans

  • Rice: Serve black beans over white rice with Pan-Fried Collard Greens for a traditional Brazilian-style meal.
  • Meat: Pair black beans with Oven-Baked Brazilian Pork Ribs for a savory meal that complements the creamy beans.
  • Tacos and Burritos: Add seasoned black beans to tacos, burritos, or enchiladas, or serve them alongside Chicken Fajitas with sautéed peppers and warm tortillas.
  • Soups and Dips: Use cooked black beans in Brazilian Minestrone with vegetables and pasta, or mash them into a seasoned bean dip and adjust the broth to achieve the desired consistency.

More Recipes to Try with Black Beans

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Creamy Brazilian black beans garnished with cilantro and bay leaves in a red-handled pot.
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5 from 15 votes

How to Make Black Beans (2 Ways)

Knowing how to make black beans from scratch means you can turn dried beans into a savory, creamy Brazilian-style side dish with garlic, onion, cumin, and simple pantry ingredients.
Course:Side Dish
Cuisine:Brazilian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories229.1 kcal
Author Valentina Dimitrova
Cost $ 0.25 per person

Equipment

  • pot
  • cutting board
  • knife

Ingredients

  • 16 oz dried black beans
  • 6 cups water, Use 6 cups to cook the dried black beans, adding another 1–2 cups if needed as they simmer. The beans should have enough liquid to cook evenly without drying out.
  • 2 tablespoons olive oil
  • ¼ onion – chopped
  • 4 garlic cloves – minced
  • 1 tablespoon plus 1 teaspoon salt
  • ½ teaspoon black pepper – Use red pepper flakes if you prefer spicy food
  • ½ teaspoon ground cumin
  • 2 bay leaves
  • 1 tablespoon red wine vinegar
  • 2 tablespoons cilantro – chopped
US Customary - Metric

Instructions

Cooking Dried Black Beans From Scratch

  • Sort the beans: Check the 16 oz (454 g) of dried black beans and discard any stones, debris, or damaged beans.
  • Rinse the beans: Place them in a colander and rinse thoroughly under cool running water.
  • Soak the black beans: Transfer the beans to a large bowl and cover with approximately three times their volume of cold water. Soak for at least 4 hours or overnight (12 hours or longer). Drain and rinse before cooking.
    Note: Soaking is optional. It can shorten the cooking time, but unsoaked beans may take longer to become tender.
  • Bring to a boil: Place the beans in a large, heavy-bottomed pot with 6 cups of water and 1 tablespoon of olive oil. Bring to a boil over medium-high heat. The oil helps reduce foaming during cooking.
  • Simmer the beans: Cover the pot, reduce the heat to medium-low, and simmer for approximately 60 minutes, or until the beans are almost tender.
    If using unsoaked black beans, allow additional cooking time and check for tenderness rather than relying strictly on the clock. The beans should be almost tender before you proceed with the seasonings.
  • Sauté the onion and garlic: Heat the remaining tablespoon of olive oil in a separate nonstick skillet over medium heat. Add the chopped onion and cook until translucent, stirring occasionally. Add the minced garlic and cook for approximately 60 seconds, stirring occasionally.
  • Add the seasonings: After the beans have simmered for approximately 60 minutes and are almost tender, stir in the sautéed onion and garlic. Add the bay leaves, salt, black pepper, cumin, and red wine vinegar. Continue cooking until the beans are fully tender.
  • Finish cooking: Add another 1–2 cups of water if the liquid level is too low. Cover and continue simmering over medium-low heat for approximately 30 minutes, or until the beans are tender.
  • Blend some of the beans: Remove the bay leaves. Transfer approximately 1 cup of cooked beans and some of their broth to a blender. Blend until smooth.
    Note: If blended, stir the bean mixture back into the pot to thicken the broth and give it a creamier consistency.
  • Finish and serve: Sprinkle with chopped cilantro or parsley just before serving. Serve over white rice with your favorite meat, or use the beans in black bean soup and dips.

Cooking Black Beans From a Can

  • Cook the onion: Heat olive oil in a skillet or saucepan over medium heat. Add the chopped onion and cook for approximately 4 minutes, stirring occasionally, until softened.
    Yield Note: This shortcut uses 2 (15-oz) cans of black beans and makes approximately half the amount of the dried-bean recipe. For a similar yield to 1 pound of dried beans, use about 4 cans and adjust the seasonings to taste.
  • Add the garlic and seasonings: Stir in the minced garlic and cook for approximately 1 minute. Add 2 (15-oz) cans of black beans, drained and rinsed, along with the cumin, salt, and black pepper. Add a splash of water as needed to maintain a saucy consistency, then stir to combine.
  • Simmer the beans: Reduce the heat to medium-low and simmer for 10–15 minutes, or until the beans are heated through and the seasonings are incorporated.
  • Finish and serve: Stir in a splash of red wine vinegar and sprinkle with chopped cilantro before serving.

Recipe Notes

Salt Adjustment: The listed salt quantity is intended for the full dried-bean recipe. If using canned black beans, start with a smaller amount, especially if the beans contain added sodium. Taste the broth and adjust the seasoning gradually.

Storage and Reheating

Refrigerate: Transfer cooked black beans with their broth to shallow, airtight containers and refrigerate promptly, within 2 hours of cooking. Store in the refrigerator for up to 3–4 days.
Freeze: Divide the beans into portions with enough broth to keep them moist. Transfer to freezer-safe containers and freeze for up to 3–4 months for best quality.
Reheat: Warm the beans in a saucepan over medium heat, stirring occasionally. Add a splash of water if the broth has thickened, and reheat thoroughly to 165°F (74°C).

Nutrition

Calories: 229.1kcal | Carbohydrates: 36.3g | Protein: 12.4g | Fat: 4.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.6g | Sodium: 875.8mg | Potassium: 857.4mg | Fiber: 8.9g | Sugar: 1.4g | Vitamin A: 20.4IU | Vitamin C: 0.8mg | Calcium: 75.9mg | Iron: 3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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Post first published on May 18th, 2014, and recently updated.

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72 Comments

  1. I love black beans. Preparation is simple and the ingredients are easy to find on the market. I loved your recipe. enjoyed this delight.

    Reply

  2. 5 stars
    I usually do the soak overnight method, but I wanted to do cans last night. I saw I had this recipe bookmarked in my recipe file and I tried it. It turned out quite well. Very pleased. Thank you.

    Reply

    1. Hi Diana! I am so glad you enjoyed our black beans recipe. It is quite easy to make and leftovers can be used in so many dishes. Have a great week!

      Reply

  4. Black beans are one of my favorite beans to cook, they cook faster than pinto and I love their color. I for sure will add some bacon!

    Reply

  7. I'm loving this blog so much, I do have my own recipe, but will definitely give a try to yours!

    Reply

  8. 5 stars
    Love love love these recipes. Brazilain Black beans with Rice and Collards is one of my favorite meals. Especially when topped with a little farofa and some homemade chili/garlic oil. Thanks so much for sharing.

    Also, as a warning to them and others, when I clicked on the "Secret Recipe Club" link above, a malware pop-up appeared disguised as Google asking me to update to the latest version of Google Chrome. GC will NEVER do that. If I hadn't looked at the url, I would not have caught on. Would you please let the folks at the Secret Recipe Club know?

    Thanks again! I LOVE this blog!!

    Reply

    1. Thank you, Channon! I had no idea about the SRC malware pop-up. I do apologize for it.
      I left the SRC about one year ago. Time has been quite tight.

      Reply

  9. If you know me well, you'd know my love and adoration for making beans from scratch. LOVE this 🙂

    Reply

    1. I hope you try to make black beans, Marcela! It is a great source of protein and quite delicious. You can also use them to prepare soups, salads, dips, bean and cheese tacos, etc.

      Reply

  11. It sounds like we could be sisters…this is just the way I cook my black beans as well although I sometimes like to add chopped fresh oregano from my garden.

    Reply

    1. Thank you, Cassis! My whole family is crazy for these black beans!Enjoy your weekend!

      Reply

  13. 5 stars
    I'll never forget the first time I had black beans. It was about 20 years ago in a Brazilian restaurant in SE Denver. Which by the way is still in business. My pantry has been stocked with black beans ever since. Thanks for the recipes.

    Reply

    1. I am glad that you enjoyed their beans. Black beans are a staple in Brazilian cuisine. Enjoy this recipe, Lea Ann!

      Reply

  14. Black beans are cooked quite often at my house and I love using the pressure cooker to do it! Thanks for the pointers!

    Reply

  15. Hi denise,
    I'am Chantal from Travelling Papilles a global food blog. I just discover your so beautiful blog via the net and this nice recipe. I usually cook it too as my mother is from Haïti. There are a lot of similar recipes and products between Brazil, Haïti and some part of Africa.
    I will come back here from time to time to enjoy your recipes.
    Thank you for sharing
    Chantal

    Reply

    1. Hi, Chantal! Welcome to FBTY!!
      Yes, there are various ingredients and a few dishes that my country and others have in common. I hope you visit us often.
      Wishing you a wonderful weekend.

      Reply

  16. we finally got two delicious new ways of cooking black beans...we usually enjoy it as a curry,thanks for these superb recipes and stunning food clicks as always 🙂

    Reply

  17. I was not a fan of black beans in fact the first time it was introduced to me was almost 12 years ago in Egypt eating in Chilli's and I was like what the heck is that?!!!! and I did not touch it then 🙂 . But when I came here I tried it in several occasions but did not really cook them myself. Thanks for sharing these two fabulous ways to cook them.

    Reply

  18. Oi Denise, obrigada pela visita!
    Eu adorei conhecer o seu site, coisa boa a gente tem que indicar mesmo (:

    Beijos

    Reply

    1. Natália: Volte sempre! É muito bom receber a sua visita e de outros brasileiros aqui. Um bom dia pra você!

      Reply

  20. 5 stars
    How did you know? I just bought a pound of dried beans and I was hoping to find a new recipe to try. Thank you!

    Reply

  21. I could eat black beans for dinner and black beans only, I love them so much! Can't wait to gobble down yours !

    Reply

  22. I luv black beans! I use them in soup, as sides, as ingredients in other dishes -- you name it, and I use them. Super post -- thanks.

    Reply

  23. I love black beans and actually took some photos of some a few weeks ago but haven't gotten around to posting them! They are similar to the dried bean version. Yum! Thanks, Denise!

    Reply

  24. Gorgeous black beans! Can you believe I've never made black beans as a dish itself? I need to change this ASAP, I miss my old SRC group!!!

    Reply

    1. I will miss SRC as well, Liz! Life is getting busier and busier. This was my last month there.

      Reply

  25. I have to admit that when I was little I didn't like beans, my mother had a very hard time with me because of that. But now that I'm not so young, I discovered that beans are really good, and thank's God, my kids like too.

    Reply

    1. My children are crazy for beans since they were very little. I introduced beans to them when they started eating solid foods. Years have passed and they still enjoy beans a lot.

      Reply

  26. Never have black beans looked so lovely!!! I love love that you are sharing both ways. Canned beans are a staple in my house but I want to start making them from scratch and now I have the perfect recipe from a Brazilian no less 🙂

    Reply

    1. You are so sweet, Deanna! I hope you can make beans from scratch. The taste is much better than the canned ones. Since it takes a while to have them cooked, I usually make large batches and freeze into containers so my family and I have them anytime that we want. They can also be used in dips, tacos, soups, etc. Thank you so much for stopping by.

      Reply

  27. This dish looks absolutely mouth-watering. It's dinnertime here and I really want to eat this. Gorgeous pictures!

    Reply

  28. Thanks for sharing two recipes. My mom is a huge black bean fan. I now have some ideas for her.

    Reply

  29. I typically will purchase these, so it is great to now have a "go to" recipe. Looks tasty. Glad to be part of SRC group C wtih you!

    Reply

  30. Lovely looking recipe for black beans Denise! I love black beans and need to make them more often

    Reply

  31. My family prefers black beans to pintos and would love your recipe! A perfect recipe for the summer grilling season.

    Reply

  32. Denise, you've made black beans look so beautiful!! That is an art. I love black beans but I never thought they were especially pretty - till now! Love that bowl, it's gorgeous!

    Reply

  33. you said my favorite word -ever- feijoada. Maybe I'd sneak some pork in there...
    maybe 🙂

    These look awesome!

    Reply

    1. LOL. Please, do... When I make my plain black beans, I still like to add at least bacon. 😉

      Reply

  35. Denise, thanks for all your kind words and for your "from scratch" recipe. We will try those next time! Happy May SRC!

    Reply

    1. Amy and Chris: Thank you for stopping by. You guys are awesome. I did really enjoy browsing your blog. Wishing you both a great week!

      Reply

  36. I love black beans! I forget about them and then when I see them I'm reminded how delicious they are! Yours look amazing!

    Reply

  37. Black beans are probably my favourite pulse out there! I even like using them in dessert. Candied black beans? Hello!

    Reply

    1. Hi, Mallory! I have eaten black beans in sweet mini muffins but never candied. I would love to try it.

      Reply

  38. Thanks for highlighting this couple of teachers/bloggers - I was laughing so hard at "Even way back then, she considered the directions on the box to be merely suggestions, and to this day, prefers her secret shame Kraft dinner to be ‘firm, yet watery." Too funny!
    Thanks for sharing these black beans - I haven't tried adding red wine vinegar in mine ever - thanks for sharing that tip!

    Reply

  39. Lovely post! And what a GORGEOUS plate!

    on a side note, I made your salada de palmito no espeto! We loved it... I shall blog about it next month or so, and will send you a note

    didn't I tell you I would? 😉

    Reply

    1. Sally, my dear Sally! Thank you for putting a wide smile on my tired face. I am so happy that you made those salad skewers and enjoyed them.
      They became a real fave of mine. High summer will arrive soon and I am quite looking forward to make them again.

      Reply

  40. Your photos are so lovely - the styling just perfect! Thank you for sharing how to make black beans two ways - they sound delicious. Chris and Amy's blog is so fun, I agree!

    Reply

  41. I too don't cook much of the black beans. But thank you for sharing such lovely and healthy recipes.

    Reply

    1. It is my pleasure, Rekha! I did grow up eating them... They are a great source of protein and iron!

      Reply

  42. With all the goodness black beans have to offer, I don't cook them enough. Thank you for sharing not one but two ways, Denise. Hope you had a fabulous weekend.

    Reply

    1. Thank you so much for stopping by, Lail! I know that it is late and you might be tired.

      Reply