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Everyone needs a perfect black beans recipe up their sleeve for when you are tired of canned, soggy, and squishy beans. These black beans are made from dried beans and while they take a bit of time, they are so worth it and elevate your bean game to another level.
Try them in quessabirria black bean tacos, black bean soup, chili, black bean burgers, black bean meatballs, and more!
Why Dried Beans?
Do you really need to cook beans from scratch? No. But is it worth it? Yes! As a primarily vegan and vegetarian eater, I eat my fair share of beans. And I can promise you after eating your hundredth can of mushy and soggy beans, you might be ready to embark on your journey to a better bean.
Can’t find dried beans in your store? These Faraon black beans are some of the highest-rated beans you can get on Amazon, or try these Clear Creek black beans. They are incredible non-GMO black beans directly from Washington.
They hold up better in recipes and cooking and can be made well in advance, so you always have some on hand. I like to make a big batch when I know I am going to be cooking a legume-heavy recipe week. Cooking them yourself results in a more flavorful, firm bean with the perfect bite. I also like that I can control the salt amounts and seasoning.
To Soak or Not to Soak Black Beans?
This is apparently a hot debate in the bean world, and while I will say the jury is still out, the science tends to lean towards the potential added benefits of soaking beans. The primary one is that they become more digestible and can reduce the possibility of dreaded gas or bloating.
Many others claim that the cooking time is reduced and they cook more evenly, although I have not seen consistent evidence of this. Either way, I tend to opt to soak my beans. You can do this one of two ways.
- Fast Method: Use boiling water and cover the beans to soak for at least one hour.
- Longer Method: Soak them in a covered container overnight for 10-12 hours to rehydrate.
I never plan ahead enough to do this, so I almost always end up using the quick boil method. You can also forgo the soaking altogether and save yourself the time!
If you do end up soaking your beans overnight, add salt! And not just any salt, kosher salt. The best one is from Diamond Crystal. It doesn’t contain iodine, sugars, or stabilizers, as you will find in almost all table salt. Salting your black beans helps break down the pectin and results in a softer, chewier, more deliciously flavored bean.
Perfect Black Bean Ingredients
I like to add onion and bell pepper to my black beans, as well as cumin, garlic, and salt and pepper. You don’t ave to use these at all or just some of them. Season your beans to fit your preferences; this is just a combination that I like and it goes well with a lot of the dishes I like to make.
- 1 lb fresh dried black beans
- 1 yellow onion-diced
- 1 red bell pepper-diced
- 1 tbsp salt
- 1 tbsp cumin
- 1 tsp pepper
- 1 tbsp garlic-diced
- fresh water, filtered preferred
Instructions
- Pick through the beans and discard any broken pieces or debris. Place the beans in a strainer and rinse thoroughly.
- Place beans in a large container. Pour boiling water over the top until completely covered. Add 1 tbsp of salt, cover, and let sit for at least an hour.
- Meanwhile, chop your onion, pepper, and garlic.
- Add a tbsp of oil to a large stockpot. Saute the onion and pepper for a few minutes until tender. Add the garlic and saute for another minute. Add in remaining salt, pepper, and cumin.
- Drain the beans. Add in the beans and about 9-10 cups of filtered water. Bring to a boil and then reduce to a simmer. Simmer until the beans are soft enough, stirring occasionally. Typically, this can take about an hour and a half.
- Store in the fridge in an airtight container for up to five days, or freeze in smaller batches for up to three months.
Try these related recipes:
Black Bean Sweet Potato Quesadillas
Not Yo’ Mama’s Vegan Chili
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Perfect Black Beans
Ingredients
- 1 lb fresh dried black beans
- 1 yellow onion-diced
- 1 red bell pepper-diced
- 1 tbsp salt
- 1 tbsp cumin
- 1 tsp pepper
- 1 tbsp garlic-diced
- fresh water, filtered preferred
Instructions
- Pick through the beans and discard any broken pieces or debris. Place the beans in a strainer and rinse thoroughly.
- Place beans in a large container. Pour boiling water over the top until completely covered. Add 1 tbsp of salt, cover, and let sit for at least an hour.
- Meanwhile, chop your onion, pepper, and garlic.
- Add a tbsp of oil to a large stockpot. Saute the onion and pepper for a few minutes until tender. Add the garlic and saute for another minute. Add in remaining salt, pepper, and cumin.
- Drain the beans. Add in the beans and about 9-10 cups of filtered water. Bring to a boil and then reduce to a simmer. Simmer until the beans are soft enough, stirring occasionally. Typically, this can take about an hour and a half.
- Store in the fridge in an airtight container for up to five days, or freeze in smaller batches for up to three months.