| Level: | Intermediate |
| Total: | 3 hr 35 min |
| Prep: | 20 min |
| Cook: | 3 hr 15 min |
| Yield: | about 4 side dish servings |
Ingredients
- 1 1/4 cups black beans (about 1/2 pound)
- 12 cups water
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, stemmed, seeded and chopped
- 10 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 tablespoons red wine vinegar, plus more for the table
- 1 tablespoon kosher salt
- Pinch of cayenne pepper
- Freshly ground black pepper
- Serving suggestion: Yellow Rice, recipe follows
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 teaspoon ground annatto seed
- 1 1/2 cups long-grain rice
- 2 1/2 cups water
- 2 teaspoons kosher salt
- 1 bay leaf
Instructions
- Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
- Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
- If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
- Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.
- Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
Reviews
This has become a new staple in our house. I’ll never buy canned black beans again! And the rice recipe that goes with it is excellent. I usually add a bit of chipotle chili powder. I also soak the beans over night and do the first phase of the cooking in a slow cooker at medium heat before adding the beans into the dutch oven with the onion mixture. That softens the beans right up. Other than that, I don’t touch a thing. Great recipe!
The best ever black beans!
Faabulous recipe for Black Beans. I tried with White Beans but it just wasn’t the same. One of my Son’s rated the Black Beans as the best side dish in years.
After reading the reviews, we adjusted the salt and it came out perfect! I loved the added touch of red wine vinegar. It gave the beans a little extra something!!! I will definitely make these beans again!!!
This is the seond time I’m making these beans. I followed the recipe to a tee. The flavors are amazing. We have these over rice.
I followed the recipe exactly but I added deer sausage, Goya Adobo Seasoning, Louisiana Creole seasoning, and diced carrot. All the ingredients were added together in a crock pot and cooked for 7 hours. I feel 12 cups of water is too much if using a crock pot, 8 cups might be better. I had to take 4 cups of liquid out. I also mashed some of the beans to make the gravy thicker like how some folks in Louisiana do when making red beans. This is a good foundation to add different ingredients to make this a great dish.
I see a lot of comments about the beans being too salty. The recipe calls for kosher salt which is large flakes of salt. If you are using your standard table salt, you need to reduce the salt in the recipe by 1/2 to account for the smaller particle size. It’s still a lot of salt for four people. I used a teaspoon or so of coarse sea salts and added some lime juice at the end (just to taste) to boost the acidity. Delicious! Also, soaking the beans overnight yields a more tender final product than soaking them in hot water for one hour.
Enjoyed this recipe but I found it a little salty. Can’t wait to make it again and see the difference if I adjust the salt content.
Best bean recipe Ive tried. I make it fairly often, husband just loves them!
My son and husband, who love beans and have never turned them down, did not like this at all. The spice mixture was not balanced enough, and I think this recipe calls for more onions than necessary. I added salt and pepper as desired so it would not be too salty.