| Level: | Easy |
| Total: | 10 hr 5 min |
| Prep: | 5 min |
| Inactive: | 8 hr |
| Cook: | 2 hr |
| Yield: | 12 servings |
Ingredients
- 1 pound dried black beans, soaked overnight in cold water
- 4 cloves garlic, minced
- 1 large onion, diced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
Instructions
- Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
- Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 145 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 3 mg |
| Sodium | 123 mg |
Reviews
Ree Drummond is a good cook with a lot of good recipes but if you follow the instructions on this recipe, you’ll end up with gray colored beans. Better: wash the beans very well after inspecting for debris and rocks. Rinse and drain well. Put beans in an enameled cast iron Dutch oven, cover with plenty of water. Do NOT add salt. Bring to a boil then, leave covered. Turn off the heat and leave rest 45 minutes. Drain off all the water and rinse very well. Now, you can follow her instructions but don’t add any salt until the last half hour of cooking. Adding salt too soon makes the beans hard and partially cooked.
just love black beans, visually more appealing than pinto!
the basic recipe is an excellent canvas to which you can add your own touches!
the basic recipe is an excellent canvas to which you can add your own touches!
#Success; I fixed your Black Beans with onion, garlic & bell pepper & used that to Mash! Literally Awesome Flavor ♥️
Really great – one tip is soak in a Glass bowl with a teaspoon of Baking Soda, then next day rinse well, and simmer as directed to cook. (The baking soda helps absorb nasty gases that beans create in the intestine – and help the tenderness )
No flavor at all. I plan on adding more onion and garlic when I use the beans for recipes, so at least they’re salvageable.
Love it with Ancho powder
Add more onion & garlic to taste after beans are cooked. Put oil, onion & garlic in pan cook, then add beans and mash. Use the water you cooked the beans in if they are too thick to mash.
Completely tasteless I’m afraid.
I was disappointed in this. My family, that never says this, said they needed more salt. Also, the water that I added never really thickened. Not sure how thick it should have gotten, or how much of it I should have added to the finished product. I will definitely try it again because we love black beans and I really like the idea of getting away from the canned variety.
We loved this recipe and will probably never buy canned beans ever again. A trick I learned from a different recipe is that you can keep the beans over a low heat and let them simmer to cook. It cuts the soaking time down to 2-2.5 hours, and they’re super tender.