How To Make Black Beans From Scratch

🧂 Ingredients

• 1 lb dried black beans
• 3 cup vegetable stock
• 4 cup water
• 1 bay leaf
• 1 large onion, quartered

  (cut in four pieces)
• 3 garlic cloves, smashed and peeled
• ½ teaspoon cumin
• ¼ teaspoon cayenne
• ½ teaspoon salt

  (more at the end to season)
• 1 tablespoon olive oil
• 2 tablespoon lime juice

  (about 1 lime)
• Fresh chopped cilantro for garnish

Instructions

• 1 Soak the beans covered by 3 inches of water in the fridge overnight or follow
  the quick soak directions here
  [https://www.thespruceeats.com/quick-soak-method-for-dried-beans-2215821].
• 2 In a large deep pot, add the drained soaked beans, vegetable stock, water, bay
  leaf, quartered onion, and smashed garlic cloves.
• 3 Bring the pot of beans to a boil and then reduce to a simmer and cook uncovered
  45 minutes to 1 hour. Check at 45 minutes. You want the beans to be tender but
  not overly soft. Add more water as needed if it begins to get low.
• 4 Once the beans are tender but not fully cooked, add the cumin, cayenne, and ½
  teaspoon salt. Simmer for another 20-30 minutes to let the beans finish cooking
  and more liquid evaporate. If after 30 minutes the beans still seem too liquidy
  then continue cooking for a few more minutes.
• 5 When the beans are fully cooked, remove the large chunks of quartered onion and
  bay leaf from the pot. Now, add the olive oil and lime juice to finish. Then
  taste for salt and season as needed.
• 6 Serve the black beans with rice
  [https://www.danceswithknives.com/cilantro-lime-rice/], in burritos, or as a
  side. Store leftovers in the fridge for up to a week or in the freezer for up to
  3 months.

Nutrition Info