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.
- 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.
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!