Don't get me wrong, canned black beans are extremely convenient and I often use them in different recipes. But if I have the time and the foresight to cook up dry beans in a recipe, it is always worth it. They are so much more flavorful (as in good enough to eat all on their own!) and they are very simple to make. I especially prefer to use them in recipes where you are definitely going to taste them such as Gallo Pinto (Costa Rican Rice and Beans).
- Black Beans- if you soak them overnight, it can decrease the cook time by about 20-30 minutes, but you can still make them without a prior soak. This recipe yields about 2 cups and a can of beans typically has 1 and ½ cups so if you prefer, you can reduce the beans used to ½ cup. Keep the rest of the ingredients the same.
- Fine Sea Salt
- Garlic Powder
- Onion Powder
- Black Pepper
- Add all of the ingredients to a large pot and bring to a boil.
- Remove lid and simmer for 1 to 1 and ½ hours until beans are soft.
- Use immediately or store for later use in a recipe!
Store leftover black beans in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can drain and rinse the cooking liquid off before storing or store with the liquid.
How to Use these Black Beans
Substitute these black beans into any recipe that calls for 1 can of black beans! Some suggestions:
- Chorizo Rice Skillet
- Huevos Rancheros
- Gallo Pinto (Costa Rican Rice and Beans)
- Corn and Black Bean Salsa
- Ground Beef Tacos
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free
And if you liked this recipe...
...you might also like:
- ⅔ cup dry black beans rinsed
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- 4-6 cups water
- Add the beans and all of the seasonings to a sauce pan. Cover with water (enough to cover the beans by about 1 inch).
- Cover and heat over medium high until mixture is boiling.
- Remove lid, stir and reduce heat. Simmer for about 1 to 1 and ½ hours until beans are soft, stirring occasionally and adding water if necessary.
- If you would like to cook out some of the cooking liquid, increase the heat for 5-10 minutes once beans are finished cooking.
- Use immediately or allow to cool and store for later use.
More Homemade Staples!