Total Time
1hr 10mins
Prep 20 mins
Cook 50 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.

Ingredients Nutrition


  1. In a large pot, saute onion in oil over medium-high heat until the onion is soft, about 5 minutes.
  2. Add the garlic and thyme; cook until fragrant, 1 minute.
  3. 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.
  4. Check often and add from 1 to 2 cups additional water if beans start to cook dry.
  5. Drain beans, remove the bay leaves and fresh thyme springs, season with salt and pepper to taste.
  6. Please note: Do not salt before the beans are cooked. If they are salted before they will not soften.
  7. When cool, divide into 1 cup servings and freeze in rigid container or vacuum pack in small bags.
Most Helpful

1 5

I used the smaller amount of thyme and thought it was WAY to much. Also, the beans came out really cloudy looking?

4 5

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.

4 5

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!