Black beans are a little finicky to cook, because they tend to fall apart. It's good if they stay intact, but of course we want them to be cooked inside but not mushy.
The secret is to add salt to the soaking and cooking water, a tip we found in Cooks Illustrated, a treasure trove of tips & ideas for both veg & non-veg.
The basic cooking method for all types of dried beans is the same, although soaking and cooking times vary.
More Bean Cooking Info:bean cooking chart beans without gas report
Total Prep And Cook Time: 4 Hours
6 Servings, 1 cup per serving
Nutrition Data Per 1 cup Serving, 172g: 225 calories, 41g carb, 1g fat, 50mg sodium, 15g fiber, 15g protein, no Saturated Fat or Cholesterol, good source Thiamin, Magnesium, Phosphorus, Manganese, Folate. Estimated glycemic load 14
Pressure Cooker Directions:
Slow Cooker or Crockpot Directions:
Cooked black beans, as is, are awesome added to any salad, or to soups and stews, or casseroles, or wraps. Save the cooking liquid to add to soups and stews.
To spice cooked black beans to use for any purpose: heat 1 tsp of oil on low in a small fry pan, add whatever spices you like + optional salt and pepper and heat for one minute. Cumin, coriander, ginger, cayenne, paprika all go well with black beans and improve their color too!
Tomato sauce, hot sauce, bbq sauce, liquid smoke, Braggs liquid aminos or soy sauce are also nice additions. Start with a small amount of the hot spices and flavorings and work up from there according to your taste. Cilantro and lime are wonderful with black beans.
Stir fry garlic, onions, peppers and tomatoes in a little oil, or water, until soft, then add to cooked black beans.
We enjoy classic Black Bean Soup and Black Bean Corn Salad - wonderful in black bean burritos. We add black beans to Zoë's Vegetarian Chili, and use them in many quinoa recipes - they go so well together!
Black beans are so delicious, and it's always worthwhile to double the recipe, and freeze in small containers or freezer bags for future black bean recipes
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