Best Black Beans
Discover the ultimate way to elevate a humble pantry staple with this "Best Black Beans" recipe—perfectly tender, deeply flavorful, and packed with bold seasonings. Featuring dried black beans simmered to perfection with aromatic garlic, sautéed onion, and a hint of jalapeño for optional heat, this dish is seasoned with earthy cumin, fragrant oregano, and a bay leaf for depth. A touch of olive oil creates a silky, savory base, while fresh cilantro and a squeeze of lime brighten every bite. Perfect as a hearty main, a flavorful side, or a topping for your favorite tacos and bowls, these black beans are a versatile and nutritious addition to your kitchen repertoire. With easy-to-follow directions and the option to soak overnight or use a quick-soak method, you’ll achieve creamy, restaurant-quality beans in your own home.
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Recipe Information
Ingredients
- 2 cups dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 small jalapeño, diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 whole lime wedges (optional, for serving)
Instructions
Rinse the dried black beans under cold water to remove any dirt or debris.
In a large bowl or pot, cover the black beans with water (enough to submerge them fully with 2 inches of excess water) and let them soak overnight, or for at least 8 hours. Alternatively, use the quick soak method by boiling the beans for 2 minutes, turning off the heat, and letting them sit, covered, for 1 hour.
After soaking, drain and rinse the beans thoroughly.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, and jalapeño (if using), cooking for another 1-2 minutes until fragrant.
Add the rinsed beans to the pot, along with 6 cups of water. Stir in the ground cumin, oregano, bay leaf, salt, and black pepper.
Bring the pot to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 1.5 to 2 hours, stirring occasionally. Add more water if needed to keep the beans submerged.
When the beans are tender and the cooking liquid has thickened into a sauce, remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for a zesty squeeze of flavor.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 7.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
