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, forĀ  1 to 1 1/2 hours until beans are tender. Add salt towards the end of the cooking time.


One comment

  1. Oh I miss black beans (but I hope to order a nice big sack of them soon!). With the exception of lentils I cook my beans over night in a crockpot. I do a good batch and either freeze or refrigerate until I’m ready to use them over the course of the week. A crockpot definitely helps with the planning part. I just make more as soon as I run out of the last batch.

    Comment by bex on January 22, 2013 at 11:38 am


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