The Easiest Black Bean Recipe
Cooking dried black beans is incredibly easy, delicious, and an affordable way to eat plant-based proteins and fiber. This recipe makes a big batch of leftovers for the week. Beans are versatile and can be enjoyed in many ways.
Cooking dried black beans is incredibly easy, delicious, and an affordable way to eat plant-based proteins and fiber. This recipe makes a big batch of leftovers for the week. Beans are versatile and can be enjoyed in many ways.
- 1 tablespoon apple cider vinegar
- 2 tablespoons ground cumin
- 1 tablespoon soy sauce
- 1 orange
- 1 large yellow onion
- 1 tablespoons olive oil
- 5 cloves garlic
- lime
- 1 pound dried black beans
- 3 leaves
- sea salt and fresh ground black pepper
- minced
- finely diced
- washed and halved
- rinsed
- 3 tablespoon dried thyme)
- 1/2 – 1 tablespoonsâ ground cayenne
- optional for personal taste
- 1 teaspoon dried ground oregano
- 1/2 teaspoon dried ground sage
- garnish options: fresh cilantro
- and fresh jalapenos
- Carbohydrate 363.483411967923 g
- Cholesterol 0 mg
- Fat 13.8754316619549 g
- Fiber 83.0500396089759 g
- Protein 113.319611937111 g
- Saturated Fat 2.57587807487121 g
- Serving Size 1 1 recipe (1295g)
- Sodium 234.432118573347 mg
- Sugar 280.433372358947 g
- Trans Fat 2.45783250905363 g
- Calories 1943 calories
Step-by-step
- In a medium-large Dutch oven (or a large pot with a lid), heat oil over medium heat, until shimmering.
- Add diced onion and a large pinch of kosher salt and cook until translucent. About 8 minutes — stirring occasionally. Add minced garlic and cook until fragrant, about 45 seconds.
- Add rinsed black beans and top with filtered water until submerged by 3-4 inches.
- Add sage, oregano, cumin, thyme, bay leaves and cayenne (if using). Squeeze both halves of the orange into the pot before placing them cut side down in the pot.
- Cover with the lid and bring to a boil. Reduce heat and simmer, uncovered for 2-3 hours, stirring occasionally until beans are tender. Add water as needed so beans stay slightly submerged.
- Remove orange halves. Raise to medium-high heat and add ghee (or butter), apple cider vinegar and soy sauce. Cook until beans are thick and creamy. Season to taste with salt and fresh black pepper.
- Serve with fresh cilantro, jalapenos, and lime over steamed rice.
The Easiest Black Bean Recipe: A Weeknight Staple
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between work deadlines, school runs, and the never-ending cycle of laundry, the last thing I want is to spend hours in the kitchen. That's why I've become a huge fan of simple, versatile recipes that can be easily adapted to fit my schedule and my family's needs. And nothing fits that bill better than a big pot of black beans.
This recipe is my go-to when I need a quick, healthy, and flavorful meal that’s also budget-friendly. Dried black beans are incredibly affordable, and cooking them from scratch is far easier than you might think. Forget the canned stuff – this recipe delivers a depth of flavor that canned beans simply can't match. The secret? It’s all in the simple technique and a few aromatic spices.
Why I love this recipe:
Simple and Straightforward: This recipe requires minimal prep time and only basic ingredients. Even on my busiest days, I can whip up a batch without breaking a sweat.
Healthy and Nutritious: Black beans are packed with protein and fiber, making them a fantastic source of energy and keeping me feeling full and satisfied throughout the day. They’re also a great source of iron and other essential nutrients. This is crucial for me, as I need to stay energized to keep up with my demanding schedule.
Incredibly Versatile: The possibilities for using these beans are endless. I often serve them as a simple side dish with grilled chicken or fish, adding a boost of flavor and nutrition to my meals. They’re also perfect as a base for chili, burritos, salads, or soups. The leftovers are fantastic for quick lunches during the week – I simply reheat them and add a dollop of Greek yogurt for a protein-packed meal.
Cost-Effective: Dried black beans are far more affordable than canned beans, allowing me to stretch my grocery budget further without sacrificing flavor or quality. This is incredibly important, especially given the rising costs of groceries these days.
Make-Ahead Friendly: The best part? This recipe makes a huge batch, meaning I have delicious, healthy leftovers throughout the week. This saves me both time and energy on those crazy busy days when I have little to no time for cooking. I often store them in individual containers in the refrigerator for quick and easy grab-and-go meals.
A Taste of Home: Food is so much more than just sustenance; it’s a connection to family, traditions, and memories. This black bean recipe has become a staple in my home, a reminder of simple pleasures and the importance of sharing a good meal with loved ones. The rich, earthy flavor always makes me feel connected to my roots, reminding me of home-cooked meals from my childhood.
Whether you're a seasoned cook or a complete beginner, this recipe is a must-try. It's a delicious and versatile way to enjoy the wholesome goodness of black beans, fitting seamlessly into any busy lifestyle. Give it a try, and let me know what you think in the comments below!
Tips and Variations:
- Spice it up: Add a pinch of chili powder or smoked paprika for extra heat.
- Add some veggies: Throw in some diced bell peppers or carrots for extra flavor and nutrients.
- Make it creamy: Blend a portion of the cooked beans for a creamier texture.
- Experiment with herbs: Try adding other herbs like cumin, oregano, or bay leaf for a unique flavor profile.
This black bean recipe is more than just a meal; it’s a testament to the power of simple ingredients and clever cooking techniques. It’s a recipe that has transformed my weekly meal planning, offering a convenient, healthy, and flavorful solution to busy weeknights. I hope it becomes a cherished recipe in your kitchen too!
