I have a friend who survived on black beans and rice for a whole year just to prove he could. He is an interesting guy to say the least (he also ran 30 miles on his 30th birthday just to prove he could), but one thing is certain…he knows a good black bean when he tries it. I was lucky enough to spend a week with him and some students in Costa Rica where we ate lots and lots of black beans. Anytime a student didn’t finish their beans, he graciously scraped their plate clean. I’m not sure there is anyone in the world who loves black beans as much as this guy does! So, when I brought my homemade version to our Costa Rican reunion fiesta and he said they were some of the best he’d ever had, I was beyond flattered. I’m hoping that you’ll agree with him.
Advanced planning necessary
One of the key elements to making tasty black beans is to use dry beans as opposed to canned. Of course, this adds some steps to the process, but the end result is far superior. In reality, the extra steps of soaking and boiling really don’t require any work from you (besides some taste testing at the end, which everyone loves anyway) so don’t be turned off. You just have to make sure you grab your beans from pantry the night before and get them soaking! I won’t lie, I love waking up knowing exactly what I’ll be serving for dinner…it makes me giddy.
Can I use canned beans?
If you’re in a rush, sure…but they won’t be nearly as good. Try it and let me know how they come out since I’ve never made this recipe with canned beans. While I do love me a can of black beans and use them all the time for cooking (check out this Vegetarian Chili) I just can’t bring myself to use them when they are the star of the dish.
Can I use an Instapot instead of all this soaking?
You most certainly can, and the internet is full of recipes (it looks like it will take about 30 minutes to an hour for them to cook). This recipe was developed long before the birth of the Instapot and I can’t bring myself to abandon it just yet! If you do have an Instapot and want to take that route, I still recommend using broth instead of water and throwing in a bay leaf or two. Also, sauté the veggies and add them to the beans after to give you a tastier bean. As always, let me know how it goes! Maybe you’ll just convince me to move to the dark side!
That’s a lot of beans! What can I do with the leftovers?
I always make 1 pound (a full bag) of beans. With all the soaking and waiting and boiling and waiting that it takes, I figure I might as well have some leftovers. I mean, who doesn’t love some leftovers? These beans are great served as a side dish or over rice, but if you’re looking for a way a to get creative with your leftovers, try these Quinoa Black Bean Burgers—just skip straight to the mashing step. Another great idea is to make some yummy baked black bean quesadillas; grab yourself some cheese, sour cream, salsa and tortillas and call it lunch (I like to mix everything together in a bowl and then fill my quesadilla. Other ideas include making a burrito bowl, upping your nacho game, throwing together a taco salad or even blending the beans into a quick dip. Use this Mama’s Salsa recipe for your quesadillas, burrito bowls and nachos and really feel like a super star chef!
I often preserve the liquid and make black bean soup, which is incredibly simple since you already have a great broth as a base. When I want to make soup, I add an extra box (32 oz; 4 cups) of broth to the pot and once they are nice and tender, I remove about half the beans (I use them in other dishes) and grab a spoon (I’ll post a more formal recipe soon). These bad boys also freeze and reheat incredibly well. See why you need to make the whole bag? Black beans are just perfect so many ways! Oh, and I forgot to mention, I find that these beans might just be tastier the next day; so much so that often I make them the day before I plan on serving them.
Get cooking!
Black beans are not only delicious, healthy and versatile (see above for ideas), but they are incredibly economical. With every bite, I am transported to Costa Rica and for that I will be forever grateful. I hope that you will see how simple and tasty soaked beans are. I know it takes some advanced planning and a bit more time than just busting out the can opener, but I promise you it will be worth it. As always, let me know how your Black Beans come out by leaving a comment below and be sure to let me know how you use the leftovers. Enjoy! Buen provecho!
Black Beans
Ingredients
- 1 16 oz bag of dry black beans, rinse and picked through
- 4 cups 1 32 oz box of broth (veggie or chicken)
- 1 bay leaf
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 medium bell pepper, chopped (I like to use half green, half red)
- 2-3 handfuls of baby spinach optional
- ½ tsp chili powder
- ½ tsp garlic powder
- salt and freshly ground pepper to taste (you’re making a lot beans so be generous)
Instructions
- In a large pot, soak black beans overnight in 7-8 cups of water. The black beans will expand as they absorb the water, so make sure you use plenty of water. Drain and rinse beans well. Return the beans to the pot. Cover with broth and add the bay leaf. Bring to a boil, cover and simmer for about 45-1 hour. I recommend checking the beans at 45 minutes. Cook time will vary based on intensity of the flame as well as personal preference of texture (I like a tender but firm bean, so 45 minutes is usually perfect). When cooked to your liking, take off flame and discard the bay leaf.
- Meanwhile, in a large skillet warm oil over medium heat. Cook onions until translucent (about 3 minutes). Add garlic, peppers, spinach and spices; cook until tender (about 5 more minutes). Add the veggies to the beans and stir to combine. Taste and adjust seasoning.
Notes
- You can turn this into Black Bean Soup by adding an extra box (4 cups; 32 oz) of broth. I usually then remove half the cooked beans and use them for another recipe.
- This makes 10 servings. For leftover ideas, see blog post.
