Description
A delicious and nutritious way to prepare black beans!
Ingredients
Scale
- 1 pound dry black beans
- 1 tablespoon kosher salt (for soaking)
- 1 teaspoon kosher salt (for cooking)
- 1 white onion, peeled and quartered (optional)
- 4 garlic cloves, peeled and smashed (optional)
- 1 strip kombu seaweed (optional)
- other herbs as desired (optional)
Instructions
- Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature.
- When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add 1 teaspoon kosher salt and bring to a boil, then reduce to simmer. If using, add onion, garlic, or herbs for additional flavor.
- Simmer uncovered for 45 minutes to 1 1/2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Add a bit of water if necessary to keep the beans covered with water while cooking. Drain the water.
- Store refrigerated for 3 to 5 days, or frozen for up to 8 months. To freeze the beans, place the drained beans into a sealable storage container, preferably mason jars. It’s helpful to freeze them in 1 1/2 cup increments, which equals 1 15-ounce can of beans.
Notes
- Be sure to taste the beans during cooking to check for tenderness.
- If you’re freezing the beans, label the containers with the date.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: Beans and Legumes
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 13 g
- Protein: 15 g
- Cholesterol: 0 mg