Black Beans
The ultimate comfort food, Black Beans are rich, hearty, and incredibly versatile. Perfect for a quick weeknight dinner or a cozy gathering, they’re packed with protein and flavor. Try them tonight!
Equipment
- Frying Pan
- Saucepan
- Large Pot
- Cutting Board
Ingredients
- 16 ounces dried black beans
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 clove garlic
- 1 bay leaf
- 4 cups water
- 1 teaspoon kosher salt, optional
Instructions
- Begin by soaking the dried black beans. The night before you plan to cook, place the beans in a large bowl and cover them with water, allowing them to soak overnight.
- After soaking, drain the beans and rinse them under cold water.
- In a medium-sized saucepan, heat the olive oil over medium heat.
- Add the diced onion to the saucepan. Sauté for about 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Next, incorporate the garlic. Cook for about a minute, stirring until the garlic becomes aromatic.
- Now, introduce the black beans back into the pan, along with the bay leaf, water, and optional kosher salt. Stir everything together to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cover the saucepan with a lid and let the beans simmer for about an hour.
- After an hour, check the beans for tenderness. They should be soft but not mushy.
- Once perfectly cooked, remove the saucepan from heat and allow the beans to cool slightly. Serve them warm, perhaps garnished with fresh herbs or a squeeze of lime.
Notes
To store leftovers, allow the beans to cool completely. Transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, place them in a freezer-safe bag and freeze for up to 4 months.