![]() ![]() The timing was exactly the same, but the flavor in the salted pot was way better. I’ve even cooked two pots of dried beans side by side, salting one but not the other. Rumor has it that salting the beans too soon can lengthen the cooking process, but in my experience, it doesn’t make a difference. If you’re familiar with cooking dry beans, you might be surprised that I add the salt right away. Enjoy!įind the complete recipe with measurements below. Then, have fun spicing them up however you like! They taste great with chili powder, Mexican oregano, lime juice and zest, and/or chopped cilantro. Finally, season to taste. Taste the beans and season them with more salt and pepper.Right before the beans are ready, stir some garlic into the pot. Depending on the freshness of your beans, it could take up to 2.5 hours. I start checking mine at 1 hour and then again every 15 minutes after that. Cook, uncovered, until the black beans are tender. Once the water is boiling, reduce the heat to a simmer.After I pour in the water, I stir in cumin, olive oil, salt, and pepper and bring the pot to a boil. I start with 4 cups of water for every cup of beans, and I add more as needed to keep the beans submerged as they cook. Because I like black beans to have a thick, flavorful cooking liquid, I always measure the water when I cook them. Rinse them well, and place them in a large pot. Add them to a colander and discard any stones or debris. So, I skip the soak, and follow these easy steps: I also find that not soaking creates a richer, creamier cooking liquid, which makes the beans an especially delicious side dish. As a result, I don’t soak the beans before I cook them. Because I often use them in black bean recipes like tacos and enchiladas, I want them to hold their shape. My method for how to cook black beans from scratch is slightly different from my approach to cooking other types of beans. That way, you’ll be able to make delicious versions of your favorite black bean recipes whenever you please! Cook a big batch one day, eat some for dinner, and freeze the rest. It takes a little time, but the cooking process is super easy and hands-off – an ideal activity for a long winter weekend at home. You’ll find my method for how to cook black beans below. Like canned beans, they’re great in tacos, enchiladas, and other black bean recipes, but they’re also a delicious side dish on their own. They come out creamy and flavorful, with a rich cooking liquid seasoned with cumin and garlic. More often than not, I rely on the canned kind because they’re convenient, but when I have the time, I prefer to cook them myself. It seemed like the perfect time to cozy up in the kitchen and cook black beans from scratch.īlack beans are an ingredient that I use all the time. Six inches of snow had already accumulated outside, and six more were on their way. But that day, a trip to the grocery store was totally out of the question. With all the recipe testing that goes on in our kitchen, I hadn’t gotten around to it. When I opened the pantry last weekend, I found a bag of dried black beans that I’d been meaning to cook for weeks. ![]()
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