How to Cook Black Beans (From Scratch!)
This foolproof recipe yields the best black beans. Make a pot and enjoy black beans all week! Black beans are healthy, pantry friendly and affordable.
Updated by Kathryne Taylor on August 29, 2024
Meet my go-to, foolproof black bean recipe! If you’ve ever wanted to learn how to cook black beans from scratch, this guide is for you. These beans are rich and creamy, yet lively and full of flavor. They rival the frijoles negros I’ve loved in Costa Rica, Mexico and Belize, and they make a delicious side dish or meal component.
Home-cooked black beans offer far more flavor than canned beans, especially when you include the right seasonings. I’m thrilled with how these turn out. Dried beans are also less expensive than canned beans, and they reduce waste (no cans to throw away).
Plus, black beans are very good for you. Black beans are rich in fiber and plant-based protein, and a fantastic source of folate, thiamin (vitamin B1), phosphorus, manganese and magnesium. If you’ve ever read that beans are “unhealthy,” it’s because beans contain lectins until they’ve been sufficiently cooked. Lectins, which are naturally present in many plant foods, are considered an anti-nutrient. If you’re eating properly cooked beans, as instructed below, there’s no reason for concern.
You might be surprised to hear that black beans are actually so blue that they appear black. Black beans are full of anthocyanins, a powerful group of flavanoids that also makes blueberries, purple cabbage and red onions so nutritious. You can read all about black bean nutrition here.
If you’re learning to cook dried beans, start them early. The wild card with dried beans is that you’ll never be 100 percent certain when they’ll finish cooking. Better to start cooking well before you’re in a rush for dinner. Let’s get to it!
Watch How to Cook Black Beans
Black Bean Seasonings
Many black bean recipes incorporate bacon or lard, but these beans are free of meat products (they’re vegetarian and vegan). I played around with spices and flavorings until I came up with a clear winner.
You can simplify the recipe by omitting any of the seasonings listed in the ingredients, but for the best flavor, I recommend using all of them. Here’s what I add to the pot before cooking:
- Red onion and garlic lend a savory backbone to these beans. We’ll chop up the onion and add it raw (I tried cooking it first, as I do for most recipes, but the flavor is distracting at that point). We’ll peel the cloves and add them whole. Once the beans are done, we’ll just smash them against the side of the pot and stir them in. Easy!
- Bay leaves further amplify the savoriness of these beans, offering an herbal flavor somewhat similar to oregano or thyme. Mexican black beans typically incorporate an herb called epazote that is somewhat reminiscent of oregano, so you can see how bay leaf would work as well.
- Extra-virgin olive oil (just a splash) makes these beans cook up nice and creamy.
- Ground cumin is commonly added to black beans, because they’re perfect together!
- Orange zest offers a subtle “je ne sais quoi” flavor. Just one small strip (peeled with a vegetable peeler) makes a big difference. I never would have thought to add orange, but Serious Eats suggested this Cuban twist and I love it.
- Red pepper flakes lend some heat. If you prefer mild beans, reduce or omit them.
After cooking, I like to stir in some chopped cilantro (skip it if you don’t like it) and a squeeze of lime juice to brighten up the whole pot.
Black Bean Yield & Conversions
Dried black beans are typically sold in one-pound bags, so I wrote this recipe to use the whole bag. It yields a big pot of beans (about six cups). If you don’t think you’ll be able to finish off the whole pot within five days, you can easily halve the recipe, or freeze leftovers for later.
Here are some measurements and conversions that might be helpful:
- Dried (raw) black beans: 1 pound = 16 ounces = scant 2 1/2 cups
- 1 pound dried black beans = 6 cups cooked black beans = four 15-ounce cans of cooked black beans
- Each 1/2 cup of dried beans yields a little over 1 cup cooked beans
The Great Bean Debates
To Soak, or Not to Soak
Here’s a compelling argument for not soaking beans by Kenji Lopez on Serious Eats. In summary, un-soaked beans require only marginally longer on the stove (as little as 20 minutes longer), have a deeper color (likely also more nutrients), and better flavor (less watered down).
Beans that are larger than black beans, such as chickpeas, may benefit from a soak. In my experience, soaking black beans is an unnecessary extra step.
To Salt Before Cooking, or Afterward
This is another highly contested matter, and once again, I leaned on Serious Eats for guidance. In their experiments, salted beans cooked more evenly. Unsalted beans actually absorbed too much water and popped open before their skins sufficiently softened. You can see their side-by-side comparison here.
Another bonus of salting early is that your beans will be more flavorful than if you reserved the same amount of salt until after cooking.
Stovetop vs. Pressure Cooker (Instant Pot)
Cooking your beans on the stovetop is the way to go. I truly wanted to offer a reliable Instant Pot shortcut, but my Instant Pot bean experience has been too frustrating to recommend.
Here’s the problem: When you’re cooking beans in a pressure cooker, you can’t keep an eye on them. Cook times for beans in the Instant Pot vary with every batch, for reasons explained below. Many times, you’ll need to re-pressurize the pot and cook the beans longer. How much longer is always a guessing game. Sometimes, the beans cook unevenly because they run out of water along the way. Or, if you accidentally cook them a few minutes too long, the beans become mushy and bland.
You’ll also love stovetop black beans for their condensed, stewy cooking liquid. It’s delicious! You’ll never achieve the same nice cooking liquid with Instant Pot beans because the water can’t evaporate during cooking. Instant Pot beans will be watery, even if you manage to cook the beans properly—such beans would be fine as a replacement for drained canned beans, but they won’t make a great side dish on their own.
Timing Issues with Old Beans and Hard Water
Here’s the frustrating reality about cooking beans from scratch: You’ll never know exactly how long they’ll take to cook. Sometimes, very old beans will never soften sufficiently.
If you just bought your beans from a store with good turnover, they might be done cooking after just an hour-long simmer. Most likely, they’ll be done by an hour and a half to two hours.
Check your bags for a harvest or expiration date. Ideally, we’ll cook them within a year of harvest. Store your beans in a dark, cool place in the pantry in an air-tight container. If you don’t remember how long your dried beans have been sitting in your pantry, I can’t say how long they might take—or if they’ll ever fully cook through. This is a risk you take with cooking beans from scratch.
Another factor, which surprised me, is that the minerals in hard water can slow the cooking process! I live in an area with hard water, and I’ve witnessed the difference water can make. We can thank Melissa Clark for this clue.
My fresh-from-the-store beans cooked up in a mere hour when I used filtered water. My next batch, the same beans purchased at the same time, took over an hour and a half because I cooked them in tap water.
So, use filtered or distilled water if you can. Here’s a map of hard water areas in the United States, and here’s the affordable water filter (affiliate link) that seemed to improve my cooking time. I also have a larger filter system at home, which is great.
How to Serve Black Beans
These black beans are a great side dish to serve with Mexican, Cuban or other Latin American-inspired meals. Here are some of my favorite options.
- Burritos: Sweet Potato Burrito Smothered in Avocado Salsa Verde or Vegetarian Breakfast Burritos
- Casseroles: Roasted Veggie Enchilada Casserole
- Chilaquiles: Chilaquiles Rojos or Chilaquiles Verdes
- Enchiladas: Black Bean Sweet Potato Enchiladas, Spinach Artichoke Enchiladas or Veggie Black Bean Enchiladas
- Quesadillas: 10-Minute Quesadillas or Crispy Mushroom, Spinach and Avocado Quesadillas
- Tacos: Favorite Breakfast Tacos, Halloumi Tacos with Pineapple Salsa & Aji Verde or Roasted Butternut Squash Tacos
Or, replace the bean component in the following recipes with these home-cooked black beans:
- Austin-Style Migas with Black Beans
- Kale, Black Bean and Avocado Burrito Bowl
- Simple Kale and Black Bean Burritos
- Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
- Spicy Sweet Potato and Green Rice Burrito Bowls
Lastly, these beans are a fantastic burrito bowl component. Add any of the following:
- Rice: Cilantro-Lime Brown Rice or Mexican Brown Rice
- Something saucy: Classic Pico de Gallo, Creamy Avocado Dip, Cilantro Hemp Pesto, Guacamole, Red Salsa or Salsa Verde
- Maybe some extra greens or veggies: Chunky Avocado Salsa, Fresh Corn Salsa, Quick Collard Greens or Marinated Kale
- Garnishes and accents: Quick-Pickled Onions, toasted pepitas, crumbled Cotija or feta cheese, sliced cherry tomatoes, etc.
View all of my recipes containing black beans here.
How to Cook Black Beans
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.
Ingredients
- 1 pound (16 ounces or scant 2 ½ 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 ½ inch wide
- ½ 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
Instructions
- 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.***
Notes
Recipe created with guidance from Serious Eats.
*Bean note: It’s very important that your beans are fresh. Freshly purchased beans from a store with good turnover can cook in as little as one hour. Older beans can require several hours on the stove (and several more cups of water). Very old beans may never soften all the way through, and will never be suitable for consumption.
**Water note: If you live in an area with hard water, the minerals in the water may impede the cooking process (your beans will take longer to cook). Use distilled or filtered water if possible.
***Freeze it: I like to freeze leftover beans with their cooking juices in wide-mouth, pint-sized mason jars. You could also use small freezer bags—once frozen flat, they can be stacked. Regardless of your container, be sure that your beans have cooled to room temperature before freezing. If you’re using a rigid container (instead of a bag), allow some room at the top for expansion, and wait until the beans are fully frozen before securely attaching an air-tight lid. Defrost the containers in the fridge for several hours before using as desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I live in Asia and we have black soy beans, will I be able to use them for your delicious sounding recipe
Soy beans of any kind will be very different.
soy beans are associated with many health benefits of soy. Go for it!
These beans are my new favorite, I literally crave them!
Was wondering if I plan to freeze most of the beans, should I still add the lime? Or wait until just before serving?
That’s up to you! I’m glad you love the Pat.
Had lunch at a restaurant in Beaufort, NC last week and the side dish was black beans and rice. Very delicious. Bought my beans today and will try with your recipe.I will let you know how they turn out.
What did you think, Janice? I hope you enjoyed it!
Made black beans Saturday using your recipe. They were so delicious. I don’t think I left enough liquid in the beans so next time I will will add more water. None the less, my husband loved them. I mixed white rice with the beans. Nice side dish. Looking forward to more of your recipes.
I’m happy you loved them! Sometimes the black beans can vary if they aren’t as fresh and more liquid is needed. Thank you for your feedback, Janice!
If you are making for dinner, start early. These beans took well over an hour. I’m at an hour and 35 and they are still pretty crunchy. Beans are fresh, so not sure what happened! I do love all of your recipes…thank you!
I love this recipe! I was a little skeptical about the orange peel — had to go out and buy an orange too — but the flavors cook together so beautifully. This is going to be my go-to black bean recipe from now on. And I love all the additional information, e.g. about using fresh beans and filtered water, and how to freeze.
I’m glad you loved it, Shellie! Thank you for your review.
I can’t wait for the recipe to this pickled onions!!!
My first time making black beans and it came out great! I didn’t have orange zest but it doesn’t seem to be an issue. Great recipe…thank you! ✌️
You’re welcome, Carrie! Thank you for your review.
This recipe is such a winner! I’ve recently started to make stuff from scratch, and I’m loving this site!! This will be a repeat for sure. Also wondered if you have a plain black bean recipe that is not saucy? I’m thinking for nachos or recipes that just need a softened black bean. Thanks!
Hi Anne! You could always remove some of the sauce for the recipe you are using, if you prefer. I’m excited you are loving it!
Hi Kate,
I’ve made lots of your recipes and they are great. I haven’t made these beans yet, but I have a question. I always thought it is best to soak beans overnight before cooking with them. Can you please give me your thoughts on this?
Thanks!
Hi Patti! Great question. I did highlight some details in the post. But since black beans are smaller, I didn’t find the need to do that for this recipe. I hope you love them!
I thought soaking was to prevent gas. Is that ok without soaking?
I don’t have issues and can’t speak to that specifically. You could try it. Although, I’m not sure how that will impact overall cooking.
Delicious! I used your recipe for black beans a week ago, then I mashed them up because I wanted them to be like refried beans. I made your recipe with pinto beans today and they are equally delicious. I substituted curry powder for cumin.
Sounds delicious, Jessy! Thank you for your review.
My family and I absolutely love this recipe for black beans! I have made it several different times now and they always come out delicious. Thank you for such a tasty recipe!!
That’s great! Thank you for sharing, Brooke. I’m glad this is a family favorite.
Good recipe—I serve them separately with chili in lieu of kidney (ugh!) beans, and for vegetarian friends.
Wow… gorgeous dish and here in Portugal we eat a lot of black bean stews. ( Feijoada). I made two additions…a couple of slices of fresh ginger and ( Shame on me) Chouriço. The dried orange peel is an ingenious addition. We use it a lot when we make Asian soups. 3 hours bubbling in my Le Creuset casserole on the stovetop gave the beans a buttery texture and amazing taste after soaking up all the soup.
I rarely leave comments on a site but these beans are so good I just had to let you know. The orange is what makes the difference over all other black beans that I’ve had. I’m making them for the fifth or sixth time tonight and can’t wait. I cooked mine in a ceramic Dutch oven over very low heat all day long. I am trying something new tonight because I had some leftover chicken stock. So I have three cups of that and the rest has been water. The taste test so far is pretty good. Thanks for an awesome recipe!
As a visual person I so enjoy recipes that have videos. I tried this recipe today. The beans had been in the pantry a few months and I forgot about the hard water suggestion so they took a while to cook – probably 2 hours in all. They did turn out very tasty. I used 1/2 the cumin but will increase next time I make it.
Beans are so simple to make.
Thank you.
I’m sorry they took so long! They can be tricky, but I’m glad you enjoyed them.
Wow. I feel like I now have a Master’s degree in cooking beans. I love the details and back-stories. Also Kate, I *very much* appreciate that you credit others for their contributions to the art of cooking! I already soaked the beans overnight, but I can’t wait to start my next batch with no soak and filtered water :-).
Thank you! I’m happy you found it helpful and like my approach.
Allen Thompson: Glad you you pointed that out. I too appreciate Kate’s willingness to give credit where do. It really does set her apart. Not only are her recipes wonderful but she seems like a super good person.
I made your black bean recipe today and it came out great. I didn’t have an orange so that will be for next time. I used my new favorite cobanero peppers. I have used can beans for so long and this is easy. I ate one veg taco and made 3 more for later. Forgot the cilantro and lime so will add it. I will make these again.
I’m glad you enjoyed it, Sandra! I appreciate your review.
Finally! I’ve found a recipe that lets me recreate the beans and rice that my Cuban ex’s mama used to make!! This is delicious!!!
I love beans, but indigestible starches or oligosaccharides that can cause gas are an issue for me. While my digestive system can handle some of these compounds, a lot of them make it to the large intestine where gut microbes ferment them and create gas. When a bean comes in contact with water it almost immediately begins to break down starch and large saccharides to simple sugars to provide energy for growth. By long soaking, throwing away soaking water and cooking water you will minimize the presence of these compounds. In soaking I wait until I see the foaming coming from this metabolism. Yes, some flavor may be lost, but this can be compensated by increased and clever seasoning, stock, and small amounts of a digestible thickening agent.
Thanks, Tom, for this extra info as to why soaking can be beneficial–very helpful for us who love beans but have this digestive issue, and are new in the beans-from-scratch world!
I don’t typically cook and when I do, a recipe is definitely needed. And not just any recipe, but one that is accurate, provides direction along the way and tastes good.
This recipe checked all my boxes.
Thank you.
Jennifer
I’m glad you liked this recipe, Jennifer! I appreciate your review.
First time cooking “raw” black beans. They came out amazing! I added Moroccan spice blend and Greek seasoning. The aroma alone was terrific.
Then I kicked up the bean mix with a variety of chopped veggies and spices and cooked a further 20-25 minutes using Dutch oven.
Put a dollop of sour cream on top. Thankyou for the great recipe instructions and video.
I’m glad it ended up turning out, Susie! Thank you for sharing how you adapted this recipe.
This was SO delicious! Just the right amount of everything. Will definitely make this again and again. Thanks for sharing your recipe.
Needs more water. Cover the beans by 1-2” of water.
I did not have orange peel so I used one cup of orange juice.
I’m glad you loved it, Barb!
Could you use this recipe for canning black beans? Just not cook the beans first?
This recipe wasn’t created for canning. Sorry! I hope you try the recipe and like it, Nancy.
This recipe is perfect and simple to follow. Turned out very tasty. Thank you very much for the recipe!
You’re welcome, Katie! Thank you for your review.
I’ve just made this for the second time. It is utterly delicious. I am transitioning to a mostly plant based diet due to my high cholesterol and weight. This works for me.
Okay: Delicious!!!!!! I had to boil it for 1 hour and 45 minutes until I got the perfect texture of the beans ( might’ve been kinda old beans, not sure, bought them today). I added a pinch of baking soda at the start of cooking, to make sure the beans would get really nice and soft.
The beans stayed beautifully whole, didn’t burst and the skin of the beans is nice and tender.
Thank you for sharing what you did, Tilly! I appreciate your review.
The citrus provides vitamin C which is needed to make the vitamin A and iron in any dry bean more bioavailable. Peppers provide the same vitamin C.
Cooked these and they were so good. I puréed some and added back to pot. The best beans I have had. Thank you for making an impossible recipe easy to make.
When does the olive oil go in? I don’t see it in the instructions.
See step 2! I hope you love this recipe.
I usually toss my beans in a slow cooker early in the day. Have you tried this recipe in a slow cooker? I’m gonna try it today!
I haven’t, sorry! Let me know how it goes.
I ended up soaking the beans overnight, changed out the water and then cooked them with your recipe (minus the orange peel – will do that next time).
I ended up adding more liquid… the beans turned out to be really tasty and kept a perfect shape… but I had a lot of liquid left over.
What should I do with all that liquid?
Maybe add some back to some of the beans and cook a little longer to get that “sauce”? Or maybe use the liquid for a soup base? Or put it back in some of the beans for freezing? Or toss it? Thoughts? (I want to make veggie burgers with some of the beans, salad with others – not positive what else yet.)
Hi Heidi, the amount of liquid does vary since the beans themselves vary so much. You can use it to store them in, discard or however you would like. Enjoy!
Excellent flavor. Your recipes are actually delicious, Kate. Not everyone puts out a tested recipe, nor have they taken time to explain why this or why that… and nor do they test it this way and that, and then share. For example… the explanation salting or seasoning of beans! I was always afraid until I read what you wrote and that you tested it several ways. BACK TO TGE RECIPE! It’s a winner. So much flavor and so tender! Olive oil, cumin, sea salt, onion and red pepper… cilantro etc. Thank you for putting out quality recipes that also educate.
I’m happy it’s helpful for you, Val! Thank you for trying this recipe and letting me know your thoughts.
Hi! Would cook time remain the same for a half batch?
Hi Justine, It will likely be the same.
You are amazing! What a fun medley of flavours. I had already soaked the beans overnight before I came across this recipe, so they didn’t soak up enough water to get that creamy consistency. So I screamed out a lot of the water from the pot and then boiled on high for 15 minutes, like you suggested. Turned out great! Next time I’m going to have some nice rustic bread ready for dipping! Thanks! I’m definitely a new fan. I’ll have to check out Relish. Hugs to Cookie!
I’m glad you enjoyed them, Ann! Thank you for your review.
Kate- Could these be done in a slow cooker?
Hi Donna, I tried these in a few methods. This is what worked best for me after several attempts.
Thanks Katherine, loved your recipe, beans turned out delicious and your tips made me venture into not soaking them for the first time.
That’s great, Alexandra! I appreciate your review.
What are the sides shown in the photo…a pesto? And rice?
It’s my Fresh Black Bean Burrito Bowl recipe. I hope you try it!
Do you use the same method to cook other beans, like garbanzo (chickpeas)? I have lots of dried beans that scream to be cooked and would like to cook them so that I can use them in some of your bean salad recipes, like the chickpea salads. Thank you. You have wonderful recipes.
Hi Beck, this method is specific to black beans. I know other beans cooking time can vary.
We live in Mexico and it is difficult to find canned beans! Now that I made these I really don’t care, do I? I only had limes so put a peel in while cooking, and squeezed the rest in when done. Added some fresh thyme and fresh oregano. Thanks for this great recipe!
I’m glad you loved the, Elaine! Thank you for your review.
APOLOGIES IF MY IGNORANCE AS A MAN FITS IN, BUT HOW MUCH WATER TO COOK IN SEEMS TO NOT BE FOUND BY MY AGING EYES
Hi Kevin, see the list of ingredients towards the bottom. 8 cups. I hope you enjoy it!
A huge upgrade from the canned beans! Such a simple super tasty recipe, and I very much appreciated the honest information about the salt and the soaking. Thanks so much.
You’re welcome, Jason!
I like your recipes and have tried a few. One question: why do we leave the pot uncovered when zimmering?
Hi Jennie! It allows for sufficient evaporation of the liquid. I hope you try this one!
I’m not much of a cook but I made this and they came out perfect 1st attempt. Didn’t have the orange zest (couldn’t find any at the market) but it came out great anyhow. Perfect for breakfast with a teaspoon of blackstrap molasses, yum
I made this recipe with the exact ingredients except I added garbanzo beans and red kidney beans to the black beans at 1/2 pound each for a total of 1 1/2 pounds with 10 cups total of water (my chili recipe needed a different variety of beans and a little more than the recipe called for). I didn’t pre-soak them, but I let them simmer for about 2 hours to burn off some extra water. I still had about 2 cups of reside bean water which I used as the base for my chili instead of plain water. My wife said these are the best beans she has ever eaten. Lose the cans. This is by far a better way to go, and it doesn’t require much work.
I made this recipe and my husband loved it. I did too of course, but him saying it was huge. He knows his way around the kitchen and is picky. Lol. So thank you!
You’re welcome, Gio! I appreciate your review.
This was a fabulous write up on black beans- well written and all the info I needed thank you so much!
Made your black bean recipe into a soup adding vegetable broth and mashing half the beans. I also added sautéed baby portobellos. Delicious!
Sounds delicious! Do you think lemon peel could be substituted for orange, or should I just omit it?
You could try it. Let me know what you think!
I just made these & woooowww! The best flavors. The orange peel is a MUST. Thank you. “…And she never buys canned beans again”.
You’re welcome, Jennifer! I’m glad you loved it.
This looks fantastic! I need to make a large batch for a school luncheon. Any advice for tripling the recipe or for reheating after frozen? Thanks!
Hi! I would be sure to use a large enough pot and allow for some extra cooking time, potentially. Freeze in portions, thaw in the refrigerator and gently heat on stove. I appreciate you sharing, Cindy!
Have not made yet. You didn’t mention that the beans need to be picked through to make sure there are no pebbles in bag.
I made the black beans largely as written. I hate cumin and cilantro is meh to me, so I left them out. I used 2 finely chopped jalapeños for heat instead of red pepper flakes and increased the salt to 2 tsp. The beans came out wonderfully tender and did not slit apart. I’ll be making black bean refritos with Rancho Gordo NewMexican Red Chili Pepper. My last batch of alubia white beans cooked without salt were a mess. Bring on the salt at the start of cooking! Absolutely agree with you that Rancho Gordo is the best source for fresh dried beans that you can count on for great flavor. I use their chili powder, Mexican oregano, and bay leaves as well. My daughter and sisters love your recipes too! Keep up the good work and give Cookie a special good petting from me. I have 3 dogs I could not live without.
Thank you for sharing, Mary!