black bean recipe

Cooking dry black beans might require a bit more effort than heating up a can, but it is 100% worth the effort. Boiling the beans with some aromatics give them more flavor and make them more interesting. Use these in any recipe that calls for black beans like this Taco Casserole, or just eat them as a side on their own! 

How To Cook Black Beans

dry black beans

onion,

garlic, crushed

bay leaves

Kosher salt

black pepper

Excellent, simple recipe. I used chopped kale and lemon as garnish.

I soaked beans overnight and simmered for 1 hour, Nope beans where not done. I agree with the other reviewer who said beans needed to simmer another 3 hours till tender. 4 hours got me there. Not sure why such a substantial time difference.

Need to cook them for over 3 hours.   Definitely don’t cook in the time noted in the recipe. Flavor was delicious.

love your site. very simple but inviting! i have never cooked beans this way, and they turned out great! thanks.

This recipe is absolute rubbish. For a start 4" of water (above the beans) is 3.5 pints in an 8" pan and 5.25 pints in a 12" pan. Describing volume in this way is plain ridiculous. Much better to say something like: "fill to the level of the beans, then add 1/2 pint and keep adding water to that level until the beans are cooked".

Not only that I followed the recipe and found the cooking time not to be 45 minutes but approaching 3.5 hours before they were the beans were of the correct consistency. We ate late that night.

Using a gas stove my carbon footprint must have risen over 4 fold. I shall never rely on this site again and I very much doubt I shall cook my own black beans again if I can help it. Cooking and canning them in a central facility is much more carbon friendly and not much different in price. One can always add additional flavouring to factory canned beans to suit.

For the record I have no financial connections with bean canners.

This is a great recipe and the one I’ve used twice now without fail.  Adding rice wine vinegar at the end is a nice touch!

Great recipe! I use my instant pot and throw it all in together after rinsing the beans, no soaking. I do like to top mine with cilantro before I serve them.  Black beans are my go to bean.  Thank you for sharing your recipe!

WOW! My beans came out SO good using this recipe. 
Growing up in Brazil I ate black beans nearly every day but I’ve never cooked it and only seen it cooked with a pressure cooker. This recipe turned out just as I remembered as a child. Comfy, hearty, and delicious.  Thank you!

How finely do you need to chop the aromatics? In the picture you’ve just tossed the onions in with skins on, do the skins soften enough over the cooking that they’re not nasty? Do you remove the aromatics after cooking or just scoop around them?

https://streaming.hearstdigitalstudios.com/6498fcb7-633a-4a1f-a98c-a9ab793bf9ac/video_rover_16x9_1080p_hd_1583362903_32725.mp4

Here's how to cook black beans perfectly from scratch!

Here's How To Cook Perfect Black Beans Every Time

This is the veggie and black bean packed, vegetarian cousin of the traditional chicken tortilla soup. It's has great flavor and everyone will love the homemade tortilla strips!

Black Bean Tortilla Soup

olive oil

onion

diced bell pepper ((any color))

carrots

jalapeno,

Tbsp minced garlic

Salt and black pepper

vegetable broth

(15 oz) can petite diced tomatoes

corn

tsp chili powder

tsp cumin

(15 oz) cans black beans, (drained and rinsed)

lime juice

(slightly packed) chopped cilantro

avocado, (sliced

Queso fresco

(6-inch) corn tortillas

Preheat oven to 375 degrees.

Heat 1 1/2 Tbsp olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot and jalapeno and saute 4 minutes, add galic and saute 1 minute longer.

Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste.

Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes.

Add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice.

While soup is cooking brush sides of tortillas with the 1 1/2 Tbsp olive oil. Then layer tortillas in stacks of 4 and cut each stack in half, then cut into small strips.

Separate strips and spread onto a greased 18 by 13-inch rimmed baking sheet, working to place them in a single layer, season lightly with salt.

Bake in preheated oven 6 minutes, toss then spread back out and bake 4 - 7 minutes longer until crisp. Let cool.

If serving all of the soup right away, stir half of the tortilla strips into soup (otherwise wait to stir strips in until reheating the soup).

Serve soup with avocado slices, cheese if desired and more tortilla strips on top.

Recipe source: Cooking Classy

Our Sweet Potato Black Bean Chili is so delicious that it&#39;ll convert any meat lover! It&#39;s full of flavor and will impress every crowd.

Sweet Potato Black Bean Chili

onion (diced)

garlic (minced)

celery

tomato paste

tbsp chili powder

oregano

paprika

salt

black beans (1 can, rinsed and drained)

oz diced tomatoes with chilies (1 can)

sweet potato (about 1 large or 2 medium; diced small)

veggie broth

Heat Oil

In a large pot, heat olive oil over medium heat then add onion, garlic, and celery.

Cook Veggies

Cook until veggies start to soften, about 4–5 minutes.

Add Seasonings

Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1–2 minutes.

Add Remaining

Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.

Boil Chili

Simmer Chili

Turn heat down and simmer for 45 minutes or until the sweet potatoes are soft.

This Easy Black Beans Recipe is fast, delicious, and so easy to make. Made in one pot and with only 6 ingredients, this recipe is sure to be a go-to for family dinners.

Easy Black Beans

yellow onion, chopped

garlic powder

cumin

chipotle pepper

Salt

Preheat a medium saucepan over medium heat.

Add the chopped onion and let cook for about 2-3 minutes. Sprinkle the garlic powder and cumin evenly over the onions, give a quick stir, and cook for 1 minute. Now, add the chopped chipotle pepper in adobo sauce and stir to combine with the onion mixture. Let cook for a few seconds.

Drain and rinse one can of the black beans and add to the saucepan. Then, add the second can of black beans, juice and all, and stir until everything is well combined. Reduce the heat and simmer for 10-15 minutes. You basically are just letting the beans get hot.

Hi, Cynthia. Just leave it out. The beans will still have plenty of flavor.

https://content.jwplatform.com/videos/rNcqoMRL.mp4

An easy 15-minute black bean taco recipe with creamy cilantro-lime sauce. So satisfying and great for lunch or dinner!

Black Bean Tacos with Avocado Cilantro-Lime Sauce

salsa

tsp. chili powder* (I use mild)

corn tortillas

avocado (or 1 small)

cilantro (large stems removed)

Tbsp. lime juice (about 1 lime)

garlic

olive oil water

Make the avocado sauce: In a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and adjust seasonings as desired. Set aside, or refrigerate if making ahead of time.

In a pan over medium heat, add black beans (rinsed and drained), salsa, cumin, and chili powder. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: slightly mash beans after heating for a creamier filling.)

While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

Assemble the tacos: Spoon the black bean mixture in the center of the tortillas, spoon a small amount of avocado sauce over the top, and add your toppings.

This is so delicious my niece Tammy made this for me the first. So this was the first time I made it on my own. My favorite recipe now.

THE BEST TACOS. I make these for dinner nearly once a week. The sauce is excellent!

This is one of my FAVORITE meals. I've started making it as a taco salad instead of street tacos to get some extra greens and it's soooo good. I love that I can make a ton of this - it's great to freeze and reheats just as good as the first time.

Hi. Just wanted you to know that I've made these twice over the last 2 weeks, and they are delicious! I could (and did!) eat the avocado cilantro lime cream with a spoon! No one in my house is technically labeled a vegetarian, vegan, or clean eater, but we are always looking for new, healthy meals to try. Everyone in the house loved these! Thanks so much for the recipe!

I made these tonight - they are pretty good but kind of sweet, just because they use a lot of naturally sweet ingredients and I swapped the agave with honey. The sauce is very good - super limey. It's a great easy vegetarian recipe that I'll probably come back to.

Just made this tonight to take to work for lunch  tomorrow. What is considered a serving? 2 tacos! So super good. The lime sauce is through the roof!

A very simple but delicious salsa made with avocados and corn.

Top 6 black bean recipe recipes from across the web

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How To Cook Black Beans

Black Bean Tortilla Soup

Sweet Potato Black Bean Chili

Easy Black Beans

Black Bean Tacos with Avocado Cilan...

Avocado Corn Salsa Recipe

Top 6 black bean recipe recipes from across the web

The most viewed black bean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Cook Black Beans

Black Bean Tortilla Soup

Sweet Potato Black Bean Chili

Easy Black Beans

Black Bean Tacos with Avocado Cilan...

Avocado Corn Salsa Recipe

The most viewed black bean recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine