Homemade Black Beans
Want to add some fiber to your meal? Try making these scrumptious homemade black beans as a perfect side dish. They are absolutely delicious, and I promise you, everyone will be coming back for more. I prepare these beans frequently, and the great thing is that you can enhance your weekly meals with these ready to go beans because they can store up to four days in your refrigerator. I sometimes make a batch and freeze them for future recipes. So give them a try and let’s get cooking!
Homemade Black Beans
These homemade black beans are healthy, simple, and so darn good. We make them all the time. Try them and see if this recipe becomes a staple in your household. Let's get cooking!
Equipment
Ingredients
- 1 pound dried black beans rinsed, sorted, and soaked overnight
- 6 cups water
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion chopped
- 6 cloves garlic minced
- 7 oz chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 6 cups chicken broth enough to cover beans
- 1 lime juiced
- 1 tsp salt to taste
- ½ tsp red pepper flakes to taste
- 2 tbsp cilantro finely chopped
Instructions
Preparing the dry black beans:
- Prepare the dry beans by picking through them and disgarding any pieces that you don't want in the mix. Place the beans in a fine mesh colander thoroughly rinse. Pour the rinsed beans into a large bowl. Cover the beans with water and then place a clean towel over the bowl. Soak the beans over night at room temperature.
Making the black beans:
- In a frying pan, heat oil on medium heat. Add onion and cook until softened, about 5 minutes. Add in garlic and cook for 30 seconds. Remove from heat and set aside.
- In a slow cooker, add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add in the cooked onions and garlic.
- Add enough broth (up to 6 cups) to cover the beans. Stir all of the ingredients and set the slow cooker to low. Let the beans simmer in the sauce and until beans are tender. Cook on low for at least 2 hours.
- When ready to serve, lower slow cooker temperature to warm. Remove the chipotle chilies and bay leaf if desired.
- Stir in lime juice and cilantro. Season with salt and red pepper flakes to taste. Serve and enjoy!
Nutrition
Calories: 2026kcalCarbohydrates: 325gProtein: 111gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 28mgSodium: 7683mgPotassium: 7441mgFiber: 80gSugar: 26gVitamin A: 567IUVitamin C: 37mgCalcium: 806mgIron: 28mg