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.
Servings 8 people
Calories229.1 kcal
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
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
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