This black beans recipe is simplified and easy to follow. Black beans are quite simply the most gorgeous food on the planet.
Our family eats black beans at least four to five times per
week. Black beans have a stunning, natural, meaty flavor. When my
daughter wants a snack, I'll make up a batch of black beans and she eats
them alone. Since beans are so loaded with nutrition, she gets no
argument from me. My daughter actually prefers black beans to pinto or
Peruvian beans. Black beans are delicious with fish, as a side dish for
chicken, or even alone.
It took me five or six tries before I learned to make them correctly. They are a bit tricky to make, so I'll give you all of the tricks of the trade so you can avoid any problems.
Black beans are loaded with nutrition. These lovely black diamonds contain polyphenols and are loaded
with heart protective
plant compounds. Beans stabilize blood sugar and contain soluble
fiber, iron, lysine, cysteine, tryptophan and methionine.
Black beans nutrition includes folate, complex carbohydrates, flavonoids, isoflavones and antioxidants. Beans have the highest protein content of any vegetable. Beans are an essential superfood.
Black beans can be stored in a cool, dry place. You can freeze
them in their raw form for up to six months. You can also cook them
first, put them in individual-sized containers, and freeze them for
How To Cook Black Beans
When cooking black beans, they can be pre-soaked. Black beans do not require soaking. If you do not soak your beans, they can take up to an hour and a half to cook.
There are two ways to soak beans. You can either do a quick soak where you boil the beans for a few minutes, then there's the long soaking method. The long soaking method is always the best. We do not soak our beans. The recipe comes out fabulously either way.
If you soak your black beans, the same deep purple or black water can be poured out or used with your recipe. We prefer using the black water. I find that it immensely adds to the flavor
Check out our Chipotle style burrito bowl recipe made in our own home. This low glycemic burrito bowl recipe features black beans, and it makes this a unique home-made dish.
black beans recipe below will make six cups of beans. If your family
is small, you can cut the ingredients in half. This recipe is so
delicious, it's even better than any restaurant.
Directions For Cooking Black Beans Recipe
In a strainer or a bowl, examine your black beans for broken beans. The broken beans may appear white. That means that the inside of the beans are exposed. You want to remove those because you want to give your finished beans a uniform look. Also, be sure to remove any rocks or pebbles.
If You Decide to Soak
Completely cover the beans with water in a bowl and let them sit there for four to six hours, or even overnight. Once they're done soaking, you can use the rich black or dark purple water for cooking them. When your beans are done soaking, they will double in size and the water will look like black or purple ink.
Take the pre-soaked beans, bay or avocado leaves, cumin, olive oil, sea salt and 1/2 onion and diced garlic and put them in a large pot. Turn the heat on the lowest setting.
Make sure the beans are fully covered with the nine cups of water. Add more fresh water if the level is low.
Don't forget that you can also use the black soaking water to cook the beans. Some people feel that draining the black soaking water reduces gas. Our family has never noticed increased gas from using black beans water.
Cumin is The Secret Weapon: One word about cumin. It is the secret ingredient in any black beans recipe. Cumin has an earthy smell, and gives the beans a rich texture and taste. If you like, you can add more or less cumin according to your tastes.
Boil your black beans with all of the ingredients on the lowest setting possible. All beans need to be cooked on a very low heat. That's another trick of the bean-cooking trade.
When your beans are cooking on the stove, you definitely want to cover them. A trick I always use when cooking any kind of beans is to cover them, but to leave a little tiny space open on the lid. This allows steam to escape. Also, when you are cooking black beans, if you notice suds on the top, you can remove them with a spoon.
Once the beans are done, you can remove the half an onion. But since onions are a superfood, you can also leave them in.
If you are brave and you want to experiment, you can add chipotle mora chiles to your black beans for a truly authentic Mexican taste.
When you are cooking your black beans recipe, after about 30 or 40 minutes, you need to keep checking them. If they are soaked, they cook quickly.
The picture below is wild caught Mahi-Mahi, kale, black rice and black beans. This meal is rich in antioxidants, high quality protein, and is highly recommended for our hair loss diet visitors.
The picture below is black beans mixed with Peruvian beans and brown rice. We like to top this with cheese for an incredible snack. Click here to learn how to cook brown rice.
Your black beans recipe can take anywhere from 45 minutes to 1-1/2 hours to cook. This is not true of Peruvian or Peruano beans, which take much longer. When they are done, they will have a tender texture. For a rich snack, try black beans mixed with black rice topped with cheese.
Once you cook your own black beans recipe, you will never look at canned beans in quite the same way again.