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How to Cook Black Beans (From Scratch!)

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Description

This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.

Ingredient:

  • 1 pound (16 ounces or scant 2 ½ cups) dried black beans*
  • 1 medium red onion, chopped
  • 4 medium cloves garlic, peeled but left whole
  • 2 bay leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • One strip of orange zest, about 2 inches long by ½ inch wide
  • ½ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
  • 8 cups water**, more if needed
  • 2 tablespoons finely chopped cilantro, optional
  • 1 tablespoon lime juice