Skip to main content

Basic Black Beans

Black beans are among my favorite legumes because they are earthy, meaty, tender and downright tasty.  Their flavor is incomparable.  Served as a vegetarian main course, the beans will provide you with a lot of good iron and protein which are essential to our every day diets.  As a side dish, black beans are a delicious accompaniment to so many things such as chicken, pork, beef, shrimp and of course, sausages of all kinds.  At home we love the combination of hearty chicken or turkey sausages and black beans, served with vegetables and a rice pilaf.

I make a small pot of black beans at least once or twice a month here at home, using them several ways for lunches or dinners.  Although I have nothing against canned beans or legumes of any sort (I do stock them in my pantry for emergencies or last minute preparations), I find it so easy to make my own from scratch.  With only 4 ingredients one has the ability to create something delicious without having to spend too much time in the kitchen.  Most of the work is done in the pot and if you prefer to cook things in a crockpot, even better!  Let me show you my favorite way to prepare black beans.  It's quite easy.


 Black Beans with Steamed Rice
The Ingredients
  • 1 lb. dry black beans {453 grams}, picked over for stones
  • l small onion (white or yellow), chopped
  • 2 cloves of garlic, left whole
  • 2 jalapeƱo peppers, seeded & diced (optional!)
  • salt to taste
Yield: at least 8 servings

Rinse the black beans in a colander under cold water to remove any dirt or residue.  Place them in a stockpot or dutch oven and add cold water to cover by at least 3 inches {7 1/2 centimeters}.  Discard any beans that float to the top.  Turn on your heat to high.

Add the chopped onion, jalapeƱos (if using) & garlic cloves.  Cover the pot with a lid and bring up to a boil.  As soon as the beans come up to a boil, give them a quick stir then lower your heat to low; cover the pot with a lid.  Simmer, undisturbed until cooked through.  Check the water level once or twice during cooking to make sure it hasn't fallen dramatically.  If it does, add boiling water to the pot to cover (never add cold water to a simmering pot of beans).  Toward the end of cooking, carefully taste the beans for doneness.  When they are toothsome with just a bit more time left to cook, add about 1 teaspoon of salt to the pot (less if you wish or to taste); stir well. 

Total Cooking Time: 1 hour 20 minutes to 2 hours.

Cooking time will depend on the age of the beans.  Older beans take longer to cook than younger ones.  Buy your dried legumes from a store that  has a high turnover rate.


Tasty & nutritious.

I always use a rimmed soup bowl to serve the beans if I plan on adding a bit of the cooking liquid.  This one is Wedgwood Queen's Ware.


You can certainly multiply this recipe several times over if you plan to serve a very large crowd, just make sure you have one large pot or several of them on hand.  Cooked beans freeze extremely well, so any leftovers can be frozen in airtight containers (with cooking liquid) for a few weeks; thaw them in a microwave or on the stovetop until bubbly hot.  For me, the most natural way to serve and enjoy black beans is with some steamed rice or with some pilaf.  Some people prefer to eat these legumes soupy, with a bit of the cooking liquid, while others prefer to have them dry, without any cooking liquid.  Whichever way you want to eat these tasty black morsels, enjoy every bite!

Comments

  1. Hi David:

    My grocery store had black beans half off this week, so I took it as a sign that I should try your recipe. :)

    I find jalapenos a bit too strong, so I substituted a bell pepper. De-lish! Thanks for posting your recipe. I look forward to making them again.

    ReplyDelete
  2. Hi Christine!
    I'm glad you enjoyed making and eating those black beans; the bell pepper substitution sounds great. Aren't they good? As for the jalapeno peppers: I always find that they're hit or miss. Sometimes they can be as mild as a bell pepper and other times they can be hotter than...well, you know!

    David

    ReplyDelete

Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

How to Paint a Chair

If you have ever felt the need to spruce up a set of chairs or give them a new look, why not try a little bit of paint?  Our tastes in decor and color will probably alter throughout our lives, and at some point, we may find ourselves wanting to change the look of our furniture without having to spend a lot of money.  That's where a few handy tips, some tools from the hardware store, and good-quality paint come in handy.   I know I'm not alone in paying visits to local antique shops, antique fairs and flea markets, and falling in love with pieces of furniture that would be perfect if they were just a different color.  You don't have to walk away from a good purchase simply because it's the wrong color.   My dear friend, Jeffrey, is forever enhancing his home with collectibles from flea markets and tag sales.  However, certain items aren't always up to Jeffrey's tastes when he brings them home.  He is the type of person who won't hesitate to chang

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.   Vintage Wedding Cake Toppers It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could b