|Nutritional Guidelines (per serving)|
|Servings: about 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Never made homemade black beans from scratch before? Here's an easy way to add plenty of flavor to homemade black beans.
Serve with brown rice, or perhaps paired with a Spanish rice or Mexican rice, use to make burritos, or serve as a side for just about any meal. For something a bit more high protein, pair your homemade black beans with quinoa or kaniwa, instead of rice.
Lately we've been eating lots of homemade black beans topped with salsa alongside a little tofu scramble and topped with salsa for a big "huevos rancheros"-inspired protein-boost at breakfast. And who doesn't love an excuse to have salsa for breakfast? And a high-protein breakfast is always a good idea!
This recipe is both vegetarian and vegan. If you need it to be gluten-free, too, leave out the optional bouillon cube and check your vegetable broth to make sure there's no added or hidden gluten. And, cooked black beans keep fairly well, so there's no reason you can't make extra and keep them in the freezer in ready-to-go portions.
- 3/4 pound dried black beans
- 6 cups water or vegetable broth (divided)
- 2 tablespoons vegetable oil or olive oil
- 1 onion (diced small)
- 3 cloves garlic (minced)
- 2 bay leaves
- Optional: 1 vegetarian bouillon cube
- 1/2 teaspoon dried oregano
- Optional: 1/2 teaspoon hot sauce (or to taste)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons balsamic or red wine vinegar
Gather the ingredients.
Sort and rinse the dry black beans, removing any impurities.
Add the beans and 2 cups of water (or broth) to a medium saucepan and bring to a boil.
Cover, remove from heat, and let stand for 1 hour. Drain the beans and set aside.
Saute the onions and garlic in vegetable oil until onions are soft, about 4 to 6 minutes.
Add the beans, remaining water (or broth), bay leaves, bouillon cube if using, oregano, hot sauce if using, salt, sugar, and balsamic vinegar.
Bring to a boil, cover, reduce the heat, and allow to simmer over low heat for about 30 to 45 minutes, or until the beans are done cooking.
Give the beans an occasional stir from time to time while they are cooking. Keep in mind that once you turn off the heat and remove the pot from the heat, the beans will continue to cook a bit as they cool, so don't be tempted to overcook the beans, unless you are planning on using them for something where you want them extra soft, such as making homemade refried beans.
Be sure to remove and discard the bay leaves before serving.