Fresh Black Beans
I know I should, but I very rarely cook fresh beans. For the most part it’s because I don’t plan meals far enough ahead of time. It isn’t difficult, it just takes some extra time and planning. My new goal is to cook a big batch at the beginning of each week so I have beans ready to go for whatever I decide to make.
If you haven’t done it before, here’s how to make fresh black beans:
1 Bean prep – Pick through beans, and discard any that are damaged, as well as any debris, stones or dirt. In a mesh strainer, rinse beans very well under cold water. Put beans in a pot with water that covers them by at least 2 inches. Cover the pot & allow to soak overnight, or up to 24 hours. Discard soaking liquid, and once again in a mesh strainer, rinse beans very well under cold water.
2 Place beans in a large pot, and cover them with water by 2 inches.
3 Bring the beans to a boil over high heat.
4 Reduce to a simmer, and add in a few tablespoons olive oil.
5 Cover and continue to simmer, stirring occasionally, for 1 to 1 1/2 hours until beans are tender. Add salt towards the end of the cooking time.