Black Beans
A simple yet flavorful recipe for classic black beans, simmered with garlic, onion, and cumin. The perfect hearty side for tacos, rice bowls, or salads, ready to be customized your way.
For 4 servings
Soak the black beans.
Rinse the dried black beans under cold water, picking out any debris. Place them in a large bowl and cover with enough water to submerge them by at least 2 inches. Let them soak for 8 hours or overnight.
TIPSoaking the beans helps them cook faster and more evenly, and also makes them easier to digest.Sauté the aromatics.
- Drain and rinse the soaked beans.
- Set a pressure cooker or a large pot over medium heat and add the olive oil.
- Once the oil is warm, add the chopped onion and cook until softened and translucent, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Toast the spices.
Stir in the ground cumin and dried oregano, and cook for about 30 seconds until the spices are aromatic.
Cook the beans.
- Add the drained beans, 4 cups of fresh water, and the bay leaf to the pressure cooker.
- Secure the lid and bring to high pressure. Cook for 25-30 minutes.
- Let the pressure release naturally for at least 10 minutes before performing a quick release.
TIPIf using a pot, bring to a boil, then reduce heat to a simmer, cover, and cook for 1.5 to 2 hours, or until tender. Add more water if needed.Season and finish the beans.
Once the pressure is released, remove the lid and discard the bay leaf. Stir in the salt and black pepper. If the liquid seems too thin, use the back of a spoon to mash some of the beans against the side of the pot and simmer for a few more minutes to thicken.
Serve warm.
Serve the black beans warm as a side dish for tacos, burritos, or with rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, use an immersion blender to briefly pulse the beans a few times, leaving most of them whole.
- 2Don't add salt until the beans are fully cooked, as it can prevent them from becoming tender.
- 3If you forget to soak the beans, you can do a quick soak: cover with water, bring to a boil for 2 minutes, then turn off the heat and let them sit for 1 hour.
- 4These beans freeze beautifully. Let them cool completely and store in freezer-safe containers for up to 3 months.
Adapt it for your goals.
Quick
Use two 15-oz cans of black beans (rinsed and drained) instead of dried. Reduce water to 1 cup and simmer for 15-20 minutes after sautéing the aromatics.
healthyHealthy
To reduce fat, use only 1 tbsp of olive oil and add a splash of water if the onions start to stick.
kid friendlyKid friendly
Ensure the onions are very finely chopped. You can also blend a small portion of the beans to create a creamier, more uniform texture that kids might prefer.
Why this is on our healthy list.
Excellent Source of Fiber
Black beans are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Rich in Plant-Based Protein
A great source of protein for vegetarians and vegans, essential for building and repairing tissues in the body.
Supports Heart Health
The fiber, potassium, and folate in black beans, combined with their low sodium content, contribute to maintaining healthy blood pressure and overall cardiovascular health.
Frequently asked questions
Yes, black beans are very healthy. They are an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium, which support energy levels and muscle function.