How to Cook Black Beans
Black beans are a versatile and nutrient-packed staple that can elevate any meal with their rich, earthy flavor and creamy texture. With just 10 minutes of prep and a little over an hour of simmering, you’ll have a pot of beans that’s far superior to canned versions.
Ingredients
- 2 cups dried black beans
- 8 cups water, plus more as needed
- 2 teaspoons ground cumin
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 (3-inch) piece kombu, rinsed, optional (see note)
- 3 cloves garlic, grated
- Optional add-ins:
- Chili powder
- Mexican oregano
- Lime juice and zest
- Chopped fresh cilantro
Instructions
- Place the beans in a large colander and sort through them to remove and discard any stones or debris.
- Rinse the beans and transfer them to a large pot or Dutch oven. Add the water, cumin, olive oil, salt, and several grinds of pepper and bring to a boil. Reduce the heat, add the kombu, if using, and simmer, uncovered, until the beans are tender. I like to check mine starting at 1 hour, and every 15 minutes after that. Depending on the freshness of your beans, it could take up to 2½ hours. Add more water to the pot, as needed, to keep your beans submerged.
- Remove the kombu and add the garlic during the last few minutes of cooking.
- Season the beans as you like, adding chili powder, oregano, and more salt and pepper, if desired. Let the beans cool in the cooking liquid (I like how it gets nice and thick). Just before serving, stir in lime juice, zest, and cilantro, if desired.
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