Stovetop Black Beans
Soak one pound of dried black beans overnight, then simmer them in fresh water with aromatics until the skins yield easily to pressure and the broth thickens into a dark, creamy gravy.
Patience creates the texture
Do not salt the beans until they are tender; adding salt early toughens the skins and prevents the beans from softening properly.
- large heavy-bottomed pot or Dutch oven
- colander
- wooden spoon
What goes in.
- 1 lbdried black beans
- 1 largeyellow onion, peeled and halved
- 4 clovesgarlic, smashed
- 2bay leaves
- 1 tspdried oregano
- 2 tbspkosher salt, adjusted to taste at the end
Creaming the beans
After the beans are soft, take a wooden spoon and crush a few against the side of the pot; the released starch will thicken the liquid into a silky sauce.
The method.
Soak
Cover the beans with three inches of cold water in a large bowl. Let them sit at room temperature for at least 8 hours or overnight.
Rinse
Drain the soaking water and rinse the beans thoroughly under cold running water. Pick through to remove any stray stones or debris.
Start the boil
Place the beans in your pot and cover with fresh water by two inches. Bring to a boil over high heat, then immediately skim off any foam that rises to the surface.
Simmer
Add the onion, garlic, bay leaves, and oregano. Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours. Check occasionally to ensure beans are always submerged.
Season
Test a bean; it should be soft and buttery. Add the salt once tender. Simmer uncovered for another 20 minutes to reduce the liquid.
Other turns to take.
Smoky
Add a strip of bacon or a smoked ham hock to the pot at the start of the simmer.
Spiced
Add a teaspoon of cumin seeds toasted in oil before adding the beans to the pot.
When it doesn't go to plan.
Discard the soaking water; it contains compounds that can cause indigestion.
If the liquid evaporates too quickly, add hot water from a kettle rather than cold to keep the cooking temperature steady.
These beans taste better the next day after the starches have fully settled into the broth.
The ones that keep coming up.
Can I skip the soaking step?
You can, but the beans will take significantly longer to cook and the skins may remain tough.
Why are my beans still hard after two hours?
Check the age of your beans. Very old dried beans lose their ability to soften no matter how long they cook.