Slow-Simmered Black Beans
Black beans require a long, gentle simmer to break down their tough skins and thicken the liquid into a dark, velvety broth. By starting with dry beans, aromatics, and plenty of water, you achieve a depth of flavor that canned versions cannot replicate. The key is to wait until the beans are completely tender before adding any salt, which ensures they cook through without toughening.
Patience is your primary ingredient.
Dry beans vary in age and size, so keep extra hot water on hand to ensure they remain submerged throughout the long simmer.
- Heavy-bottomed pot or Dutch oven
- Colander
- Wooden spoon
What goes in.
- 1 lbdry black beans, picked over and rinsed
- 1 largeyellow onion, peeled and halved
- 4 clovesgarlic, smashed
- 2bay leaves
- 1 tbspdried oregano
- 2 tbspneutral oil
- To tastekosher salt
Hold the salt until the end
Adding salt at the beginning of the cooking process toughens the bean skin. Wait until the beans are soft to the bite before seasoning to ensure a creamy interior.
The method.
Soak the beans
Place the beans in a large bowl and cover with three inches of cold water. Let them sit at room temperature for at least 8 hours or overnight.
Sauté the aromatics
Drain the beans. In your pot, heat the oil over medium heat. Add the onion and garlic, cooking until the edges of the onion brown, about 5 minutes.
Initial boil
Add the beans and 8 cups of fresh water to the pot. Increase heat to high and bring to a rapid boil for 10 minutes to neutralize enzymes.
Low simmer
Reduce heat to low, add the bay leaves and oregano, and cover the pot partially. Simmer gently for 2 to 3 hours, stirring occasionally and adding hot water if the beans look dry.
Final seasoning
Test a bean; it should yield to gentle pressure without a grainy center. Remove the onion and bay leaves, stir in salt, and let simmer for 15 minutes more before serving.
Other turns to take.
Smoky Beans
Add a smoked ham hock or a strip of thick-cut bacon to the pot during the initial simmer.
Spicy Beans
Add a whole dried chipotle pepper or a jalapeño during the last hour of cooking.
When it doesn't go to plan.
Skim any white foam that rises to the surface during the first 20 minutes of cooking.
If you have extra time, turn off the heat and let the beans sit in their cooking liquid for an hour after they are tender to absorb more flavor.
Use a high-sided pot to prevent the dark, starchy water from bubbling over onto your stove.
The ones that keep coming up.
Can I cook these without soaking?
Yes, but they will take significantly longer to cook and may result in an uneven texture. If skipping the soak, add an extra hour to your estimated time.
How do I know when the beans are finished?
The liquid should be thick and dark, and the bean should mash easily against the roof of your mouth with no resistance.