Black beans, when even simply cooked, are a delicious base ingredient to have on hand. They lend themselves to a variety of applications throughout the week.
Chef's notes
*Use chiles of your choice for flavor and/or heat. If you want more heat, for example, increase the chile quantity.
Steps
1
Preparing the Black Beans
Ingredients
8 cups water
3 cups dried black beans, soaked overnight
1 dried chile*
3 bay leaves
4 cloves garlic, émince (sliced)
1 tbsp ground cumin
1 1/2 tsp chile powder
1 1/2 tsp sea salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
First, gather and prepare your mise en place.
To prepare the black beans, in a large pot, add the beans and all spices — except for the salt and pepper.
Next, add the water and bring to a boil. Lower to medium heat, cover with a lid, slightly ajar, and allow to simmer for 1 to 1 1/2 hours, or until fully cooked through.
During the last 15 to 20 minutes of cooking season with the salt and pepper. Once done, taste for flavor balance, adjusting the seasoning as needed.
*Note: Use these beans as the base, to make these delicious Refried Black Beans.
29 Comments
Sandra D•
In the video it shows and calls for adding "sliced Garlic", yet in the text recipe it calls for "Minced". Does it matter??
Hi there Bella and thanks for your question. My recommendation would be to drain the liquid and store under refrigeration. Thanks again and keep on cooking! Chef Kirk
I've never used dried chilies before. I see about 5 different kinds at the grocery store. Can I use dried ancho or is there another one I should use? thanks
Hi Angela - great question; thank you! Indeed, you can use dried Ancho Chili for a nice, moderately spicy and smokey flavor profile with your Black Beans. You might also consider dried Pasilla Chili, which is the dried version of the Chilaca Pepper; your Ancho Chili is the dried version of the Poblano Pepper. Enjoy and thank you for cooking with Rouxbe! Chef Kirk
How to do this recipe using a pressure cooker? Do we need to change the amount of any ingredient, namely water? And how about the cooking times?
Thank you
Hi Luis - There are many great uses for pressure cookers and this is, of course, one of them. I personally use what is known as an instant pot and tend to find that after soaking my beans overnight I am looking at about 30 minutes start to finish. The water tends to cover the beans by 1.5 inches and the initial cooking time may only run you 10-15 minutes. I generally allow for the pressure to come down naturally although some models offer a speed release. I hope this information helps
Brian... are you soaking your beans over night with the herbs and spices then using all this in the insta pot? Or are you soaking in water overnight, draining, then adding fresh water and the herbs and spices. Thanks ally
Hi Ally! Pardon me speaking for Brian but you should soak the beans in water overnight, drain and rinse. Next add fresh water and the rest of the ingredients (except salt and pepper) for cooking. There is nothing like freshly cooked beans! Lauren
Hi, does the recipe mean 3 cups dried and beans and then soaked, or do they mean 3 cups already soaked. I used three cups dried to soak so I'm assuming it yields more cups once they beans double in size.
Hi Vanessa. Start with 3 cups of dried beans. Beans vary in how much they expand when cooked. In my experience 3 cups of dried black beans yields a little more than 6 cups of cooked beans. Cooked beans freeze well so I tend to make plenty. Lauren
Hi Matthew--thanks for writing. To answer your question, using a fresh pepper is fine, but it does change the "heating element" of your dish. Fresh chiles bring a burst of heat, whereas their dried counterparts bring a slow burn. So, the answer is yes, and it depends upon how you like your heat. Good luck with the recipe. Cheers- Char
This recipe on beans and basic lentils on this website has improved my legume cooking ten fold. I love it. I've been able to create my own recipes using the blueprint of those recipes with how much salt and water to use. Thank you rouxbe. I've also learned from rouxbe the effect of acids on dried beans and lentils and when to add salt. Thank u rouxbe so much.
I've learnt about soaking beans and what beans taste naturally good cooked without stock which is economical. Then adding extra flavour to finished beans with aromatics fried in oil
Hello Titilayo-- If you season the black beans at the end, they will be creamier in texture. The pepper will give a more accurate "heat" flavor. With both the salt and pepper, you will have better flavor, taste and texture. Hope this helps. Char
Ken R • Rouxbe Staff •Nope, it does not really matter.... it will not substantively change anything about the dish.
Bella L •If I’m storing the beans to use next day, do I drain from the liquid I cooked them in or store with cooked liquid?
Kirk B •Hi there Bella and thanks for your question. My recommendation would be to drain the liquid and store under refrigeration. Thanks again and keep on cooking! Chef Kirk
Angela J •I've never used dried chilies before. I see about 5 different kinds at the grocery store. Can I use dried ancho or is there another one I should use? thanks
Luís Q •How to do this recipe using a pressure cooker? Do we need to change the amount of any ingredient, namely water? And how about the cooking times? Thank you
Brian S •Hi Luis - There are many great uses for pressure cookers and this is, of course, one of them. I personally use what is known as an instant pot and tend to find that after soaking my beans overnight I am looking at about 30 minutes start to finish. The water tends to cover the beans by 1.5 inches and the initial cooking time may only run you 10-15 minutes. I generally allow for the pressure to come down naturally although some models offer a speed release. I hope this information helps
Lauren L •Hi Rose! You can keep these for about 4 or 5 days in the refrigerator or you can freeze them for quite some time. Enjoy! Lauren
Ally S •Brian... are you soaking your beans over night with the herbs and spices then using all this in the insta pot? Or are you soaking in water overnight, draining, then adding fresh water and the herbs and spices. Thanks ally
Vanessa L •Hi, does the recipe mean 3 cups dried and beans and then soaked, or do they mean 3 cups already soaked. I used three cups dried to soak so I'm assuming it yields more cups once they beans double in size.
Matthew H •In order to cook do I have to use a dried out Chile or can I use a fresh one that has been de seeded?
Char N • Rouxbe Staff •Hi Matthew--thanks for writing. To answer your question, using a fresh pepper is fine, but it does change the "heating element" of your dish. Fresh chiles bring a burst of heat, whereas their dried counterparts bring a slow burn. So, the answer is yes, and it depends upon how you like your heat. Good luck with the recipe. Cheers- Char
Riaz M •Can I keep the cooking liquid to make bean chilli as it smells so flavourful!If so I want to add acidity to the finished liquid what do u suggest x
