From-Scratch (& Super-Easy) Black Beans
adapted from Serious Eats
A recent cold and rainy day had me craving a big pot of something warm and hearty — and healthy, too, of course. I also had a busy day and did not feel like venturing out to the grocery store. So, I turned to a few kitchen staples to make super-easy black beans. I knew by the end of the day I’d have a satisfying meal that my whole family would love.
Like many people, I used to be under the impression that you have to soak dry beans overnight before cooking them. The great news is that you don’t! (as long as you have 8-10 hours to let them cook during the day). I threw mine in at 9am and dinner was ready at 7pm — and for just a few dollars and very minimal effort.
for the beans:
1 lb. dried black beans
1 onion, halved lengthwise
1 orange, halved
6 garlic cloves, chopped
1 tsp. ground cumin
2 bay leaves
salt & freshly ground pepper
your choice of toppings:
Rinse the beans well and place in a large stock pot or Dutch oven. Cover with 6 cups of water and add onion, orange, garlic, cumin and bay leaves (you’ll remove the halved onion and orange as well as the bay leaves later).
Bring to a boil, cover and simmer for 3 hours, stirring occasionally. Then uncover and simmer until the beans are soft and the liquid is nearly gone. You’ll know they’re done when the beans are breaking apart in a thick, creamy sauce.
Remove the aromatics and season to taste with salt and pepper, then add your choice of fresh toppings. I find that having a variety of toppings is a family pleaser, since everyone can “build their own bowl” with what they like best.
These beans also freeze well and are even better as leftovers!
Hi! I’m Robin, the founder of Healthy Nest Nutrition. I am a board-certified holistic nutritionist in Denver, Colorado. My passion is helping people find the right diet for their bodies and then showing them how to make healthy nutrition doable and delicious!