Best 5 How To Cook Black Beans Recipes

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Black beans, a staple in Latin American and Caribbean cuisine, are renowned for their rich, earthy flavor and impressive nutritional profile. Packed with protein, fiber, and antioxidants, these versatile legumes can be enjoyed in countless ways. Whether you prefer them as a hearty soup, a flavorful side dish, or a vibrant addition to salads and tacos, black beans are sure to satisfy your taste buds. This article presents a diverse collection of black bean recipes, each offering a unique culinary experience. From the classic Cuban black bean soup, brimming with aromatic spices and tender vegetables, to the smoky and tangy black bean tacos, bursting with fresh salsa and guacamole, these recipes showcase the versatility of this incredible ingredient. Additionally, you'll find innovative dishes like black bean burgers, a delicious and healthy alternative to traditional beef burgers, and black bean brownies, a delightful treat that combines the goodness of black beans with the indulgence of chocolate.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO COOK BLACK BEANS



How to Cook Black Beans image

This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.

Provided by Cookie and Kate

Categories     Side dish

Time 1h25m

Number Of Ingredients 12

1 pound (16 ounces or scant 2 1/2 cups) dried black beans*
1 medium red onion, chopped
4 medium cloves garlic, peeled but left whole
2 bay leaves
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground cumin
One strip of orange zest, about 2 inches long by 1/2 inch wide
1/2 teaspoon red pepper flakes (omit or reduce if sensitive to spice)
8 cups water**, more if needed
2 tablespoons finely chopped cilantro, optional
1 tablespoon lime juice

Steps:

  • First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
  • Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
  • Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
  • Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
  • Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
  • Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
  • Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
  • Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***

Nutrition Facts : ServingSize 1 cup beans, Calories 291 calories, Sugar 2.5 g, Sodium 359 mg, Fat 3.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 50 g, Fiber 12.2 g, Protein 16.8 g, Cholesterol 0 mg

HOW TO COOK BLACK BEANS FROM SCRATCH



How to Cook Black Beans From Scratch image

Our favorite black beans recipe that can be made in one pot on the stove. These beans are ultra-flavorful, creamy, and taste so much better than canned. Tips for adapting our recipe for a pressure cooker is provided in the recipe below. How to know when the beans are done: How soft the beans should be depends on what you plan to do with them. For dips and spreads, cook the beans until they are very soft and you can crush them easily with your fingers or a fork. For salads, topping rice and grain bowls, and for soups, cook the beans until tender, but not falling apart.

Provided by Adam and Joanne Gallagher

Categories     Side Dish, Vegetarian

Time 2h5m

Yield Makes about 8 (1/2 cup) servings

Number Of Ingredients 7

1 pound (450 grams) dried black beans, rinsed (about 2 cups)
3 medium cloves garlic, peeled and gently smashed, use more for garlicky beans
1/2 medium peeled onion, see notes
1 bay leaf
1 medium lime, halved
Water
Salt and fresh ground black pepper

Steps:

  • Add the beans, garlic cloves, onion half, and bay leaf to a large pot and cover with 3 to 4 inches of water. Cover and bring to a boil over high heat. Uncover, stir the beans, and reduce the heat to keep the beans at a low simmer.
  • Cook, stirring occasionally, at a low simmer until the beans are tender, 1 1/2 to 2 hours. As they cook, if you notice the beans look a little dry, add a bit more water to the pot.
  • Remove the garlic cloves, onion, and bay leaf. Add the juice of half a lime and season the beans with salt. Start with 1/4 teaspoon and go from there based on your tastes.
  • Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, increase the heat to medium, and then simmer until the liquid around the beans has thickened and sticks to the beans. Serve with additional lime juice squeezed over the top if needed.
  • Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the garlic cloves, onion half, and bay leaf. Add enough water so that the beans are covered by 1 1/2 inches, but do not fill past the "max fill line." Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
  • Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
  • Remove the onion, garlic cloves, and bay leaf, and then discard them. Add the juice of half a lime and season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
  • Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, turn the pressure cooker to SAUTE and simmer, without the lid until the liquid thickens and starts to stick to the beans. Serve with additional lime juice as needed.

Nutrition Facts : ServingSize 1/2 cup, Calories 223, Fat 0.8g, SaturatedFat 0.2g, Cholesterol 0mg, Sodium 607mg, Carbohydrate 40.3g, Fiber 15.8g, Sugar 0.6g, Protein 14.9g

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

BEST BLACK BEANS



Best Black Beans image

This simple black bean side dish works well with Mexican or Cuban meals.

Provided by Cameron

Categories     Side Dish     Beans and Peas

Time 15m

Yield 4

Number Of Ingredients 6

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste

Steps:

  • In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g

INSTANT POT® BLACK BEANS



Instant Pot® Black Beans image

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

Provided by LauraF

Categories     Side Dish     Beans and Peas

Time 50m

Yield 7

Number Of Ingredients 1

1 ¼ cups dry black beans

Steps:

  • Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 21.6 g, Fat 0.5 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 0.7 g

Tips:

  • Soaking the beans overnight: This helps reduce cooking time and makes the beans more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
  • Using a slow cooker: This is a great way to cook black beans if you want to set it and forget it. Simply add the beans, water, and seasonings to the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours.
  • Adding flavor: There are many ways to add flavor to black beans. Some popular options include adding garlic, onion, cumin, chili powder, and bay leaves. You can also add vegetables such as corn, tomatoes, and peppers.
  • Storing leftovers: Cooked black beans can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Black beans are a versatile and nutritious ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and iron. With a little planning and effort, you can easily cook delicious and healthy black beans at home.

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