Slow Simmered Black Beans 🖤✨

Comfort food with a side of fiber, flavor, and feel-good vibes.

Dried black beans are the ultimate humble hero: affordable, versatile, and surprisingly easy to cook once you know the rhythm. They just need a little time and love (and no, you don’t need to be a kitchen wizard to make them taste amazing).

Once they’re done, you can use them in everything—grain bowls, tacos, soups, salads… or just with a spoon and some hot sauce. They’re that good.

Ingredients

• 1 cup dried black beans

• 4 cups water

• 1 bay leaf (optional, but recommended)

• 1–2 cloves garlic, smashed (optional)

• 1 teaspoon salt (add after cooking)

• Optional: ½ onion, peeled (leave whole for subtle flavor), fresh herbs, or a pinch of cumin

Instructions

1. Rinse and soak the beans
Place dried beans in a large bowl and cover with water by a few inches. Let soak for 6–8 hours or overnight. (This helps them cook faster and more evenly.)

2. Drain and rinse
After soaking, drain and give the beans a good rinse. This helps reduce some of the compounds that can cause digestive upset.

3. Simmer
In a large pot, combine soaked beans, 4 cups of fresh water, bay leaf, garlic, and onion if using. Bring to a boil, then reduce to a gentle simmer.

4. Cook uncovered for 60–90 minutes
Stir occasionally and check for doneness around the 1-hour mark. Add water as needed to keep beans submerged. They’re done when they’re tender but not mushy.

5. Add salt (and seasoning)
Only add salt once the beans are fully tender—adding it too early can make them tough. Taste and season with more salt, herbs, or spices if desired.

6. Serve or store
Use right away or let cool and store in the fridge (up to 5 days) or freeze in portions for later.

Tips & Add-Ons

• Make it spicy 🔥: Add a chopped jalapeño, chipotle pepper, or red pepper flakes while the beans simmer.

• Top with: crumbled cheese (like cotija or feta), sliced avocado, chopped cilantro, or a squeeze of lime.

• Pair with: your favorite protein—grilled chicken, steak, shrimp, or a fried egg make it a full, satisfying meal.

• Quick soak option: Bring beans and water to a boil for 2 minutes, then turn off the heat and let sit, covered, for 1 hour. Drain, rinse, and continue cooking.

Simple, nourishing, and surprisingly satisfying—once you go scratch, the canned stuff won’t hit the same.