Empty Nest Eats | Easiest and Best Black Beans

Easiest and Best Black Beans

Author Chris at Empty Nest Eats

Yield 6-8 servings

1 pound (about 2 cups) dry black beans
2 bay leaves
3 cups salt-free chicken or vegetable broth
2 cups water
1 tablespoon olive oil
1 teaspoon salt, divided
1 medium onion, roughly chopped
2-3 fresh garlic cloves, minced, or 1/2 teaspoon granulated garlic
1 teaspoon ground cumin
½ teaspoon smoked paprika
1/2 teaspoon dried oregano
Optional (pinch red pepper flakes)
2 teaspoons brown sugar
2 tablespoons apple cider vinegar
Salt and pepper
Optional for garnish - Chopped green onions and/or cilantro, fresh lime juice, diced avocado, or plain Greek yogurt

Examine the dry beans and discard any stems, pebbles, or debris. Rinse the beans and cover with water. Soak the beans overnight.
The next day, drain and rinse the beans again. Place the rinsed beans and bay leaves in a pot and cover with the broth and water. Bring to a boil over high heat.
Once boiling, reduce the heat to a simmer and add the olive oil. Add ½ teaspoon salt, cover and cook for 30 minutes. (Occasionally peek in the pot and skim off any foam.)
Stir in the chopped onion, cover again, and simmer another 30 minutes.
Add the granulated or fresh chopped garlic, cumin, oregano, smoked paprika and the red pepper flakes (if using). Simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaves and stir in the brown sugar and vinegar. Taste before seasoning with additional salt and pepper.
Optional: Top with a squeeze of fresh lime juice, chopped green onion and/or cilantro, diced avocado, and plain Greek yogurt.

You can easily cut this recipe in half if you are cooking for one or two. If you do that use a smaller pot. I prefer to make a large batch of beans and freeze the extras or use them for other dishes later in the week.
Food Safety Tip: Cooked beans keep 3-4 days in the refrigerator or up to 3 months in the freezer.

Recipe by Empty Nest Eats at https://emptynesteats.com/easiest-and-best-black-beans/