If you’ve ever tried to cook black beans from dry and failed, you are certainly not alone. For some reason it can be really tricky to get black beans right, but this recipe works every time. Not only do you not have to soak the beans before you make them, but you can make this recipe in under 2 hours, so let’s get to cooking!
Recipe
- Pour in as many black beans as you want into a pot. To understand how much the beans will expand, 2 cups or 1 pound of dried black beans will amount to 6 cups of cooked black beans.
- Next, you will need to cover the beans completely with 2 or 3 inches extra on top of them. For the liquid, it’s best to use 2 parts stock or broth and 1 part water.
- Into the pot, you should also throw in 3-5 cloves of peeled garlic, along with 1/2 or even 1 whole onion, and a bay leaf.
- Turn the heat on medium-high, cover, and bring to a boil.
- Once it’s boiled, uncover it, and let it simmer for anywhere from 1 hour to 1 hour 45 minutes, until the beans are tender.
- Drain most of the water if any is left once they’re tender, and then season with chipotle sauce, cumin, salt, paprika, chili powder, and any other spices you like.
- Use for burritos, tacos, and more!
