Black Beans Recipe
Black beans are a kitchen staple that’s easy to make, affordable, and incredibly versatile.
They go great if you’re building burrito bowls, making soups, or just need a simple side, having a good black beans recipe in your back pocket can be a game changer.
You can cook them from dried or use canned, and either way, the end result is comforting and filling.
Can Dogs Eat Black Beans?
Yes, dogs can eat black beans in moderation. Cooked black beans without any added seasonings, onions, or garlic are safe for dogs and can even offer a bit of protein and fiber. Just be sure they’re plain and not from a can with added salt or spices. As always, talk to your vet before making any big changes to your pet’s diet.
Are Black Beans Healthy?
Absolutely. Black beans are packed with nutrients that support heart health, digestion, and blood sugar regulation. They are high in fiber, plant-based protein, and a wide range of vitamins and minerals like iron, magnesium, and folate. Because of their fiber content, they help keep you full longer and can aid in managing weight.
How Much Protein Is In Black Beans?
One cup of cooked black beans contains about 15 grams of protein. That makes them a great option for vegetarians and anyone looking to add more plant-based protein to their meals. While they don’t have all the essential amino acids on their own, pairing them with rice or another grain rounds out the profile.
How Do Black Beans Grow?
Black beans grow in pods on bushy plants. They start off green and turn black as they mature. Once harvested, the beans are dried and can be stored for long periods. You can also buy them canned for convenience. If you’re growing them at home, they need full sun and well-drained soil. They take about 90 to 100 days from planting to harvest.
Are Pinto Beans Or Black Beans Healthier?
Both are nutritious, but the choice depends on what you’re looking for. Pinto beans have slightly more carbs and folate, while black beans offer a bit more fiber and antioxidants. If you’re watching your blood sugar or want something with a slightly firmer bite, black beans may be the better pick. That said, they’re both solid choices, and including a variety of beans in your diet is a smart move.
Storage Instructions
Cooked black beans:
- Store them in an airtight container in the fridge for up to 5 days. Make sure they’re cooled before storing.
- If you made a large batch, freeze portions in resealable bags or containers. They’ll last up to 3 months in the freezer.
- When reheating, add a splash of water or broth to loosen them up and heat until warmed through.
Dried black beans:
- Keep them in a sealed container in a cool, dark place. They’ll stay good for up to a year.
- Older beans might take longer to cook, but they’re still safe to use.
Black Beans
Materials
- 2 cups dried black beans
- 8 cups water plus more if needed
- 2 teaspoons ground cumin
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons sea salt
- Freshly ground black pepper
- 3 garlic cloves finely grated
- 2 country ribs optional
Instructions
- Pour the dried black beans into a large colander. Sort through and remove any stones or debris you see.
- Rinse the beans well under cool running water.
- Transfer the beans to a large pot or Dutch oven. Pour in 8 cups of water, then add the cumin, olive oil, salt, and a few twists of black pepper, as well as your country ribs(if using).
- Bring everything to a boil over high heat. Once boiling, lower the heat and let the beans simmer uncovered.
- Start checking for doneness after 1 hour, and then every 15 minutes. Depending on the age of the beans, cooking time can range from 1 hour to 2½ hours.
- Make sure the beans stay covered with water. Add more hot water to the pot if the level gets too low.
- During the final few minutes of cooking, stir in the grated garlic.
- Taste and adjust seasoning. If you like, add chili powder, dried oregano, or more salt and pepper.
- Let the beans cool in their cooking liquid—it will thicken nicely as it sits.
- Before serving, you can stir in some lime juice, a bit of zest, or chopped cilantro for a fresh finish.
