Black Beans Recipes | Cooking Dried Beans for Quesadillas & More | Doug Cooking

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is budget-friendly.

Soak 1 1/2 cups dry black beans in salted water for 8-16 hours, then drain.

Combine soaked black beans, 2 garlic cloves, 1/2 white onion, 2 bay leaves, and Parmesan rind (if using) in a heavy medium size sauce pot.

Cover with fresh water 1-2 inches above the beans and cook at a low simmer until beans are soft, about an hour.

Taste 5-10 beans for doneness and discard the bay leaves and Parmesan rind before serving.

For black bean soup, during the last 20-30 minutes of cooking the beans, add chopped vegetables (carrots, red bell pepper, potatoes) and 2-4 cups of veggie or chicken stock until desired soup consistency is reached.

Add 1 whole chipotle in adobo and a squeeze of lime to finish the soup, serving topped with avocado slices, cilantro, and fresh salsa.

For black bean purée spread, combine 1-2 garlic cloves and 2 tablespoons olive oil in a small bowl and microwave until garlic begins to sizzle.

Add 1 teaspoon ground cumin and 1 teaspoon ground coriander to the hot oil to bloom the spices.

Add 1 tablespoon fresh lime juice, 1 tablespoon apple cider vinegar, and salt to the spice mixture.

In a food processor, pulse cilantro stems until small pieces form, then add 1 1/2 cups cooked black beans (with 1-2 tablespoons cooking liquid) and the onion and garlic from the cooking liquid.

Add all other ingredients and blend until smooth, adjusting consistency with bean cooking liquid as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary