Slow-Simmered Black Beans
A pot of beans is more than a side; it is a foundation. When treated with a steady, low heat, the beans release their starch into the cooking liquid, creating a thick, deep-flavored base that tastes better the next day.
Check your beans for age and debris.
Older beans take significantly longer to soften. If you bought them in bulk, pick through them to remove any small stones or shriveled bits before you start.
- Heavy-bottomed Dutch oven
- Colander
- Wooden spoon
What goes in.
- 1 lbdried black beans
- 1large white onion, finely diced
- 4cloves garlic, smashed
- 2bay leaves
- 1 tbspground cumin
- 6 cupswater or unseasoned vegetable stock
- 1 tbspkosher salt
- 2 tbspolive oil
Salt at the end, not the beginning.
Adding salt while the beans are still hard can toughen the outer skin. Wait until the beans are tender before adding the full measure of salt.
The method.
Rinse and soak
Rinse the beans in cold water. If you have time, soak them overnight in plenty of water; if not, boil them for two minutes, cover, and let sit for an hour.
Sauté aromatics
Heat the olive oil in your Dutch oven over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cumin until you smell the toasted spice.
Begin the simmer
Add the drained beans, bay leaves, and water to the pot. Bring to a gentle boil, then immediately turn the heat to its lowest setting. Cover partially.
Check for tenderness
After two hours, press a bean against the side of the pot with your spoon. It should yield completely without resistance. If it feels firm, keep simmering.
Finish and thicken
Once tender, add the salt. If the liquid is too thin, crush a small portion of the beans against the side of the pot and stir them back in to release more starch.
Other turns to take.
Smoky Depth
Add a strip of bacon or a smoked ham hock to the pot at the start of the simmer.
Citrus Finish
Stir in a squeeze of fresh lime juice just before serving to sharpen the flavors.
When it doesn't go to plan.
Keep the water level just an inch above the beans throughout the cook to ensure the liquid thickens properly.
If you live at high altitude, anticipate the cook time increasing by at least an hour.
Leftover bean liquid is concentrated flavor; save it to add body to soups or rice dishes.
The ones that keep coming up.
Can I use a pressure cooker?
Yes, but use 4 cups of liquid instead of 6. Cook on high pressure for 25 minutes and let the pressure release naturally for 15 minutes.
Why are my beans still hard?
The beans are likely old. Unfortunately, very old dried beans may never soften regardless of how long you cook them.
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