Prep 4 hrs
Cook 1 hr
Serve these beans hot with steamed rice or torillas, or use them in Spinach and Bean Quesadillas. They may be frozen in airtight containers for future use.
- 1 cup dried black beans
- 1 yellow onion, roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 2 cloves garlic, peeled and minced
- 1 medium bay leaf
- 1 teaspoon black pepper
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon salt
- 1 pinch cayenne pepper
- Place beans in a colander and rinse with cold running water.
- Pick over the beans and remove any stones or foreign objects.
- Place beans in a clean pot, cover with fresh cold water, and soak for at least 4 hours or preferably overnight to expedite the cooking process.
- Drain the beans.
- In a large stainless steel pot, combine the beans, 1 quart water, and all the remaining ingredients and bring to a boil.
- When the water reaches a boil, skim the surface, reduce the heat, and simmer until the beans are tender, about 1 hour.
- Drain the liquid from the beans and reserve for use in other recipes.
- Discard the bay leaf.
This is perhaps the easiest recipe I have tried for black beans. I made this with no deviations from the recipe. The combination of spices and flavors is just perfect. The beans were great served in flour tortillas with cheese, sour cream, salsa and the works! I'll definitely make this again soon.
Becky, this recipe is great and was my first introduction to these yummy beans. I did a quick soak first, as I was short of time (brought water to the boil, turned heat off and let it sit for an hour) and then put everything together and let it simmer 2 hours, by which time the beans were tender. I also doubled the recipe and stored the remainder in the freezer (but they didn't stay there long!). I'll be cooking up another batch this weekend. Thanks for sharing.
This was just what I was looking for! Thanks, it goes in my cookbook, the perfect recipe for dried black beans. Ready for that special recipe. Carole in Orlando