I cook black beans almost every week, for my weekly meal prep. They are one of my favorite superfoods – full of protein and antioxidants, and it’s super convenient to eat them in a variety of ways, from salads to soups to bowls. Although I am a meat eater, sometimes I make vegetarian meals, and I eat black beans where I usually have chicken, beef, fish or pork.
I am a purist who prefers dry black beans over canned beans. Health reasons aside; dried black beans are less expensive, and they stretch out further when it comes to cost per meal. To prepare black beans for cooking, I use the quick soak method, which involves soaking the beans in boiling hot water for an hour before cooking. Otherwise, I plan ahead and soak the black beans in tap water at least 8 hours (usually overnight) before of cooking.
How to Cook Black Beans on the Stove (Vegetarian)
Prep time: 15 minutes to chop vegetables
Cook time: 45 minutes
Ready in: 60 minutes (prep + cook time)
Yields: 6 servings
- 4 tbsp grapeseed or olive oil
- ½ small onion (red, white or yellow)
- ¼ cup chopped bell pepper (optional)
- ¼ cup chopped jalapeno pepper (optional)
- 4 cloves garlic, minced
- 1 ½ cups black beans (quick-soaked for at least an hour, or regular soaked for 8+ hours)
- 3 cups water
- 2 tbsp Southwestern seasoning (use more to taste, if necessary)
- 1 large dried bay leaf
- Heat oil in a medium-sized pot or dutch oven.
- Bring the pot to medium heat.
- Add onions, peppers, and garlic to the oil.
- Cook and stir until the vegetables become translucent, about 5-8 minutes.
- Stir in beans, water, spices, and bring to a boil.
- erk chicken, black rice, and black beans
- Cover and continue to cook, stirring occasionally until the beans thicken and soften, about 30-45 minutes.
Serving idea: jerk chicken, black rice, and black beans