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How to Cook Dried Black Beans (Soak or No Soak) Recipe

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4.1 from 87 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes (quickest stovetop soaked) to up to 8 hours (slow cooker unsoaked)
  • Yield: 5 servings
  • Diet: Vegan

Description

This recipe details efficient methods for cooking dried black beans, with options for soaking or no soaking beforehand. You can cook the beans in a slow cooker, on the stovetop, or in the oven to achieve tender and flavorful results. Seasoned simply with garlic, bay leaf, and salt, these black beans are versatile and perfect for a variety of dishes.

Ingredients

Beans

  • 1 cup (195g) Dry Black Beans, rinsed and sorted

Liquids and Seasonings

  • 4 cups (950g) Water
  • 3/4 teaspoon Fine Sea Salt
  • 1 Fat Clove of Garlic, smashed
  • 1 Bay Leaf
  • Squeeze of Fresh Lime (optional)

Instructions

  1. Optional Soaking: Place the dry black beans in a large bowl and cover them with about 4 inches of water. Allow them to soak overnight. Drain and rinse the beans before cooking.
  2. Cooking in the Slow Cooker: Add beans, water, garlic, salt, and bay leaf to the slow cooker. Cover with the lid and cook depending on soaking status and heat setting. For soaked beans: cook on high for 2-3 hours or on low for 4-5 hours. For unsoaked beans: cook on high for 3-4 hours or on low for 6-7 hours, noting cooking time may sometimes extend up to 8 hours.
  3. Cooking on the Stove Top: Place beans, water, salt, and bay leaf in a Dutch oven. Bring to a boil, then reduce heat to low and cover with a lid to simmer. Cook soaked beans for 45-60 minutes or unsoaked beans for 50-65 minutes, although cooking times can occasionally extend up to 2.5 hours.
  4. Cooking in the Oven: Preheat the oven to 325°F (165°C). Place beans, water, salt, and bay leaf in a Dutch oven and cover with a lid. Bake soaked beans for 75-90 minutes and unsoaked beans for 85-95 minutes.
  5. During Cooking: Periodically check the water level to ensure the beans remain submerged. Add water if the surface falls below the beans to keep them hydrated, especially when cooking on the stovetop.
  6. Seasoning and Serving: Taste the cooked beans for seasoning and adjust salt as needed. Add a squeeze of fresh lime juice if desired to enhance flavor.
  7. Storage: Store cooked black beans along with their cooking liquid in a sealed container in the refrigerator for up to two days or freeze for up to one month.

Notes

  • Soaking beans overnight helps reduce cooking time and can improve digestibility, but it is optional.
  • Cooking times vary depending on the age of the beans and the specific slow cooker or stove used.
  • Always check water levels during cooking to prevent beans from drying out and burning.
  • Adding lime juice at the end brightens the flavor and can enhance digestibility.
  • Store cooked beans in their liquid to maintain moisture and extend freshness.
  • Prep Time: 10 minutes (plus optional overnight soaking)
  • Cook Time: 45 minutes to 8 hours depending on method and soaking
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Latin American

Find it online: https://kitchenloving.com/how-to-cook-dried-black-beans-soak-or-no-soak-recipe/