1/1 Photo of Simple Black Beans
1 hr 10 mins
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.
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Units: US | Metric
- 1In a large pot, saute onion in oil over medium-high heat until the onion is soft, about 5 minutes.
- 2Add the garlic and thyme; cook until fragrant, 1 minute.
- 3Add 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.
- 4Check often and add from 1 to 2 cups additional water if beans start to cook dry.
- 5Drain beans, remove the bay leaves and fresh thyme springs, season with salt and pepper to taste.
- 6Please note: Do not salt before the beans are cooked. If they are salted before they will not soften.
- 7When cool, divide into 1 cup servings and freeze in rigid container or vacuum pack in small bags.
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Nutritional Facts for Simple Black Beans
Serving Size: 1 (589 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 288.9
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 4.6 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 11.8 g
- Sugars 2.5 g
- Protein 16.6 g
The following items or measurements are not included: