Homemade stovetop black beans cooked with spices on the stovetop. This recipe can be served as a side dish with rice, added to your favorite soup, or as a filling for enchiladas.
Black beans are a favorite in our house. Beans in general really because they're easy to make and versatile. Dried beans are super cheap, easy to make, last forever in the pantry, and the leftovers can be stored in the freezer. They make a great side dish or main course. They're a great source of fiber or protein.
Dried Black Bean Cooking Options
Cooking dried black beans, or any dried beans is very simple. The stovetop method is my favorite way to prepare dried beans. The slower cooker is another great and easy cooking method.
If you like things spice, you can include a couple of jalapenos to the pot or slower cooker. They can be sliced or added whole.
Freezer Options for the Stovetop Black Beans
My freezer is usually well-stocked with cooked beans. I'll make a batch of beans and divide the beans into 2 cup portions; that way if we want black beans with my tacos or need them for a soup, they're always ready. It's like having canned beans on hand minus all the sodium.
These black beans can be used for vegetarian enchiladas paired with a strawberry margarita.
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Stovetop Black Beans
- Total Time: 1 hour
- Yield: 6-7 cups 1x
- Diet: Vegetarian
Description
Homemade black beans cooked with spices on the stovetop. This recipe can be served as a side dish with rice, added to your favorite soup, or as a filling for enchiladas.
Ingredients
- ½ Tablespoon Cooking Oil
- 1 White Onion - Diced
- 4 Cloves Garlic - Chopped
- 1 pound Dried Black Beans - Soaked
- 3 cups Chicken or Vegetable Stock- Low Sodium
- 3 cups Water
- 1 Tablespoon Garlic Powder
- ½ Tablespoon Salt
- ½ Tablespoon Onion Powder
- ½-1 Tablespoon Pepper Powder
Instructions
- Add dry beans to a large bowl, cover with water and soak overnight. When ready to cook, rinse beans until water runs clear. Sit the beans aside.
- Heat a pan over medium high heat. Once the pan is hot, add the oil and onions. Saute until the onions are translucent, 3-5 minutes. Add the garlic and cook 1-2 more minutes.
- Stovetop - Add the beans, spices, and liquid to the pot. Stir and reduce heat to low. Cover and cook for 1 hour or until the beans are tender. Check the occasionally and add additional liquid if needed.
- Slow Cooker - While onions are cooking add the beans, spices and liquid to the slower cooker. Add the onions and garlic once complete. Cook for 8 hours on low or 4 hours on high.
- Adjust season as needed.
Notes
If making beans on the stovetop, use a large stock pot or dutch oven.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: black beans, dried beans
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