How to Cook Black Beans

how to cook black beans

how to cook black beans?

how to cook black beans

how to cook black beans?: Stefan’s basic method is not complicated.

Find a ripe, black, ripe and soft bean.

Beans that have been boiled too long might become mushy.

Beans that have been soaked in water for too long might be hard and dry.

That is okay; the beans can be cooked and blended, though you should not cook beans when they are barely soft or dry.

For one cup of beans, soak for four to six hours and cook for an hour in water and beans with salt and pepper.

Drain and cook beans for another hour or so.

They will become smooth and round. To cook black beans to perfection, see the steps in the slow cooker recipe below.

How to cook black beans from Melissa Method?

How to cook black beans: a slow cooker recipe for beans from Melissa

Makes 4 to 6 servings

Prep time: 30 minutes

Cook time: 8 hours

Servings: 4-6


5 dried guajillo peppers (pimentos)

1 tablespoon olive oil

3 tablespoons red wine vinegar

1 small onion, diced

1/2 cup canned black beans

1/2 cup dried pinto beans (pinto beans also work)

1 tablespoon fresh cilantro, chopped

2 cups cooked brown rice

1 tablespoon fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/2 teaspoon pepper

Optional: fresh chopped green onions, avocado, lime wedges, cheese, tortillas, queso fresco


In a blender or food processor, blend the peppers, olive oil, vinegar, onions and beans.

Do not over-process. Add cilantro, lime juice, cumin, salt and pepper.

Mix well.

Transfer to a slow cooker.

Cover and cook on high for 8 hours.

Adjust the liquid levels by adding 1 cup liquid at a time and continuing to cook until desired flavor.

Serve with lime wedges, avocado, tortillas, queso fresco, fresh green onions, rice and cheese.

Slow Cooker Black Beans (from Erica’s Kitchen)

Makes 4 to 6 servings

Prep time: 30 minutes

Cook time: 8 hours

Servings: 4-6


1 15-ounce can black beans

4 ounces smoked pork, shredded (preferably made from fire-roasted whole hogs)

2 tablespoons fresh lime juice

1 teaspoon chili powder

1 teaspoon freshly grated lime zest

2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

3 ounces thinly sliced scallions

2 tablespoons lime juice


Heat oil over medium heat in a medium saucepan.

Add scallions, lime juice and lime zest.

Cook until scallions are tender, about 3 minutes.

Stir and reduce heat to low.

Add beans, chili powder, lime juice and cumin.

Cook until beans are soft, about 5 minutes.

Drain and add beans to slow cooker.

Stir and cook until beans are warm.

Add remaining ingredients.

Mix well and cook on low until beans are completely finished, about 8 hours.

If beans start to get dry, add 1 cup liquid at a time and continue to cook until desired flavor.

Serve hot with scallion lime vinaigrette, lime wedges and cheese.

How to cook black beans?

It’s time to give black beans a go.

Using black beans is a great way to save money, eat something healthy and give yourself an instant garden boost.

You can find lots of recipe ideas using black beans at Food & Wine.

For just the basics, the rich red beans from Peru, cook them up to be bright and spicy.

You can try red beans in chili and add them to your favorite dish.

If you’re a simple kind of gal, consider a recipe using cooked beans and roasted tomatoes.

Leave out the olive oil, pepper and lime juice.

For something easy and fast, make these baked beans, serve with fried cornbread and homemade blue cheese dressing.

For a Spanish flavor, try an avocado bean stew. I like a little wine and pickled red onions. I love to use the leftover cornbread in other recipes like the sweet and creamy carrot and black bean cake. Add chunks of freshly cooked jalapeño or serrano peppers.

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