As I mentioned a few weeks back (okay, almost two months ago), I am a somewhat recent convert to cooked-from-scratch beans. This is my go-to, seriously simple, über healthy black bean recipe — no soaking or sautéing [of aromatic vegetables] required. All you need to do is rinse, boil, simmer, salt and serve, and you, too, will be singing the praises of non-canned beans.
Preparation Time: 1 minute
Cooking Time: About 3 hours, mostly inactive
Makes: 2+ pounds cooked, drained beans (4+ cups) and 4 cups cooking liquid (aka bean broth, pot liquor)
- 1 pound Dried Black Beans, picked over to remove any debris
- 1 quart Water
- 1 quart Vegetable Broth¹
- 1 tablespoon Kosher Salt, more or less to taste
Rinse and drain dried beans in a small colander. Transfer to a large pot, stir in water and broth. Over high heat, bring mixture to a hard boil (boils rapidly when stirred); continue to boil for 5 minutes. Stir beans, cover pot, and reduce heat to low. Simmer beans, stirring occasionally. After 2 1/2 hours, check for doneness — the inside of will be kind of creamy when done. If the beans are not yet cooked, continue to simmer, checking every 15 minutes or so, until cooked through.
Once the beans are soft, add salt and simmer for 10 more minutes (the beans needs a little time to soak up the salt). Check for seasoning, adding more salt if needed (about a half teaspoon at a time). Use beans as you would any canned variety.
¹ I like Trader Joe’s Organic Hearty Vegetable Broth. Feel free to substitute chicken stock for a non-vegetarian version.