Simple Black Beans
"This recipe was published in the October 2007 issue of Cuisine at Home. I found a bag of black beans in the pantry and thought this sounded like a wonderful alternative to canned black beans. This recipe can be prepared, frozen in 1 cup size packages and then defrosted and used whenever a recipe calls for canned black beans. These are far superiour in texture and flavor to canned beans."
photo by PaulaG
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
6 cups
ingredients
- 1 medium onion, chopped
- 3 garlic cloves, finely minced
- 1 tablespoon olive oil
- 5 sprigs fresh thyme or 1/2-3/4 teaspoon dried thyme
- 1 lb dried black beans, picked through, rinsed, soaked overnight and drained
- 2 bay leaves
- salt and pepper
directions
- In a large pot, saute onion in oil over medium-high heat until the onion is soft, about 5 minutes.
- Add the garlic and thyme; cook until fragrant, 1 minute.
- Add the drained beans, bay leaves and enough water to cover beans; bring to a boil over high heat, reduce temperature to simmer, cover and cook for 40 to 50 minutes or until beans are tender but not mushy.
- Check often and add from 1 to 2 cups additional water if beans start to cook dry.
- Drain beans, remove the bay leaves and fresh thyme springs, season with salt and pepper to taste.
- Please note: Do not salt before the beans are cooked. If they are salted before they will not soften.
- When cool, divide into 1 cup servings and freeze in rigid container or vacuum pack in small bags.
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Reviews
-
I used the smaller amount of thyme and thought it was WAY to much. Also, the beans came out really cloudy looking? -
These beans are simple and delicious. I think the addition of the bay leaves and the thyme give them great flavor. We used them for tacos with queso fresco and radishes. Thanks PaulaG! Made for ZWT 4. -
These black beans turned out great, but I did have to cook them for about 2 hours. I think it may be because the beans are old? I will enjoy using this. Thanks Paula! -
This is a great simple bean recipe. I also stored these in bags and froze them to use in later recipes.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
