How To Cook Dry Black Beans Recipes

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BLACK BEANS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h

Yield 6 servings

Number Of Ingredients 14



Black Beans image

Steps:

  • For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
  • In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
  • For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

1 pound dried black beans
4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons chile powder, plus more if needed
1 1/2 teaspoons cumin, plus more if needed
1 teaspoon kosher salt, plus more if needed
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
Diced bell peppers, for serving

BASIC BLACK BEANS

Have a bag of dry beans and don't know how to cook them? Here's the basic recipe for dry black beans. Making them homemade with some added spices is so much more delicious (and cost effective). These are a great side dish to any meal!

Provided by Sommer Clary

Categories     Black Beans

Time 14h

Yield 6 cups

Number Of Ingredients 8



Basic Black Beans image

Steps:

  • Rinse beans in a colander under running water, picking out any debris.
  • Place rinsed beans in a heavy pot filled with 6 cups of water and soak overnight.
  • Add bay leaf and 1/4 tsp each of cumin, onion powder, and garlic powder.
  • Bring just to a boil, then cover and simmer for 1 1/2 - 2 hours, or until beans are tender. Add 1 tsp salt and 1/2 tsp pepper (or more to taste).
  • Makes about 6 cups of cooked beans.

Nutrition Facts : Calories 101.9, Fat 0.4, SaturatedFat 0.1, Sodium 395.9, Carbohydrate 18.4, Fiber 6.7, Protein 6.8

1 lb dry black beans
6 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 bay leaf

BLACK BEAN SOUP FROM DRIED BEANS

Hillbilly Housewife website. This recipe is not hard, but it does take a little bit of time for the beans to cook.

Provided by Orions Wife

Categories     Black Beans

Time 10h

Yield 8-10 serving(s)

Number Of Ingredients 9



Black Bean Soup from Dried Beans image

Steps:

  • In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
  • After soaking, or the next day, drain the beans and cover them with fresh water.
  • Bring the beans to a boil over medium-high heat.
  • Reduce the heat. You want the beans to simmer gently for most of the cooking process.
  • Cover the pot and simmer the beans for an hour.
  • Add more water, if needed, to keep the beans covered.
  • Taste the beans after an hour and see if they are tender.
  • If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
  • When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
  • Taste and add salt if you think it needs it.
  • Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
  • The soup will be rich and dark with vibrant colors from the vegetables peeking through.
  • When everything is tender, it's ready to serve.

1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4 -6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes
1/2 teaspoon black pepper
salt, to taste

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