Black Beans From Scratch Food

BLACK BEAN SOUP FROM SCRATCH

Steps:

• Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
• Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
• Blend onion and bell pepper in a food processor until smooth.
• Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.

HOW TO COOK BLACK BEANS FROM SCRATCH

Steps:

• Add the beans, garlic cloves, onion half, and bay leaf to a large pot and cover with 3 to 4 inches of water. Cover and bring to a boil over high heat. Uncover, stir the beans, and reduce the heat to keep the beans at a low simmer.
• Cook, stirring occasionally, at a low simmer until the beans are tender, 1 1/2 to 2 hours. As they cook, if you notice the beans look a little dry, add a bit more water to the pot.
• Remove the garlic cloves, onion, and bay leaf. Add the juice of half a lime and season the beans with salt. Start with 1/4 teaspoon and go from there based on your tastes.
• Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, increase the heat to medium, and then simmer until the liquid around the beans has thickened and sticks to the beans. Serve with additional lime juice squeezed over the top if needed.
• Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the garlic cloves, onion half, and bay leaf. Add enough water so that the beans are covered by 1 1/2 inches, but do not fill past the "max fill line." Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
• Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
• Remove the onion, garlic cloves, and bay leaf, and then discard them. Add the juice of half a lime and season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
• Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, turn the pressure cooker to SAUTE and simmer, without the lid until the liquid thickens and starts to stick to the beans. Serve with additional lime juice as needed.

HOW TO COOK BLACK BEANS

Steps:

• First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
• Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
• Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
• Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
• Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
• Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
• Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
• Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***

PERFECT BLACK BEANS

Steps:

• The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

EASY HOMEMADE BLACK BEANS RECIPE FROM SCRATCH (VEGAN)

Steps:

• Gather the ingredients.
• Sort and rinse the dry black beans, removing any impurities.
• Add the beans and 2 cups of water (or broth) to a medium saucepan and bring to a boil.
• Cover, remove from heat, and let stand for 1 hour. Drain the beans and set aside.
• Saute the onions and garlic in vegetable oil until onions are soft, about 4 to 6 minutes.
• Add the beans, remaining water (or broth), bay leaves, bouillon cube if using, oregano, hot sauce if using, salt, sugar, and balsamic vinegar.
• Bring to a boil, cover, reduce the heat, and allow to simmer over low heat for about 30 to 45 minutes, or until the beans are done cooking.
• Give the beans an occasional stir from time to time while they are cooking. Keep in mind that once you turn off the heat and remove the pot from the heat, the beans will continue to cook a bit as they cool, so don't be tempted to overcook the beans, unless you are planning on using them for something where you want them extra soft, such as making homemade refried beans.
• Be sure to remove and discard the bay leaves before serving.

SUPREMELY DELICIOUS BLACK BEANS FROM SCRATCH

Steps:

• Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
• When it's time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add the onion, garlic, bay leaf, and cloves. Add about 10 cups water, filled to about 4 inches above the top of the beans. Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
• Remove from heat and stir in the salt and red wine vinegar. Remove the bay leaf, bundle of cloves, and any large bits of onion and garlic you can find.
• Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.

BASIC BLACK BEANS

Steps:

• Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
• Add beans and tomatoes, cook until bubbly.
• Reduce heat to low, cover and cook 10 minutes.
• Add salt if necessary.
• Serve over hot cooked rice or cornbread.

BLACK BEANS

Steps:

• In a saucepan cook black beans and barbecue sauce for about 5 to 7 minutes.
• then season with salt and pepper.