Dried beans are the ultimate staple in any vegan pantry – theyre an inexpensive, rich plant-based protein source that lasts virtually forever on the shelf. Learn how to make black beans from scratch with a few simple preparation methods for all your favorite black bean recipes.
Canned beans are an incredibly convenient plant-based protein source in any vegan diet. Just open the can of beans, and theyre ready to go!
While were not here to knock canned beans, wed like to draw your attention to its underrated counterpart: dried beans.
We find that dried black beans prepared “fresh” tend to taste better than canned beans, which sit in their liquid for months at a time.
Cooking dried black beans from scratch isnt all that difficult either – give them a quick soak, then use one of the cooking methods below to prepare a fresh batch for all of your favorite recipes with black beans.
Unlike dried beans, which require soaking and simmering time before they’re ready, canned black beans are fully cooked and ready to eat.
How long to soak beans?
If youre using the typical soaking method, youll leave the beans to soak overnight, but if youre short on time, the quick soak method outlined below takes about 1.5 hours altogether.
How to Cook Dried Beans From Scratch: Quick + Easy Black Beans Recipe
This recipe yields approximately 2 ½ c. of cooked black beans in broth. You can easily double the recipe if youd like to make a bigger batch.
Were sharing a few preparation methods so you can choose the most convenient for yourself.
Try making your beans in the slow cooker, stovetop, or oven. You can also try cooking black beans in Instant Pot, but you dont need fancy kitchen gadgets to make a great batch of beans.
- 1 c. dried black beans, rinsed and sorted
- 4 c. filtered water
- 3/4 tsp fine sea salt
- 1 clove of garlic, peeled and smashed
- 1 dried bay leaf
- Place the dried black beans in a large mixing bowl and cover with ~ 4″ of filtered water. Leave the beans to soak overnight, then drain and rinse the beans.
- Then, use one of the bean cooking methods below for your soaked black beans.
If you dont have the time to soak black beans overnight, you can use this quick soak method instead.
- Rinse your dried beans in cool water and place in a sauce-pot, covered in 2″ of filtered water.
- Over high heat, bring the black beans and water to a boil and cook, uncovered, for 5 mins.
- Remove the bean pot from the heat, cover, and leave the beans to soak for 1 hour.
- Drain, rinse, and use a cooking method below.
* No matter which cooking method you choose, you will want to check on your black beans regularly to make sure they still have enough water. If the waters surface falls below the beans, they wont cook evenly. Add some more water as needed to keep the beans fully hydrated. If using a Dutch oven or the slow cooker, this isnt generally a problem, but its always a good measure to check.
** I use salt sparingly in recipes, so feel free to add 1 tsp of sea salt if you enjoy a saltier taste. You can also make the recipe with the listed salt measurement and then add more to your taste preferences.
- Depending on the type of crockpot used and the black beans age, these times may likely vary. Check the manufacturers manual for more guidance on cooking times.
- Place the dried black beans, filtered water, garlic, and sea salt in the slow cooker. Place the lid on the pot and choose one of the cooking options below:
- For soaked beans, cook on the high setting for 2 – 3 hrs;
- For soaked beans, cook on the low setting for 4 – 5 hrs;
- For unsoaked beans, cook on the high setting for 3 – 4 hrs;
- For unsoaked beans, cook on the low setting for 6 – 8 hrs.
- Place the dried beans, filtered water, sea salt, and bay leaf in a cast-iron Dutch oven over high heat. Bring the Dutch oven to a boil, then turn the heat down to low. Place the lid on the Dutch oven and simmer, covered.
- For soaked beans, simmer in the Dutch oven for 45 – 60 mins.
- For unsoaked beans, simmer in the Dutch oven for 50 – 65 mins.
- Preheat your oven to 325°F, then place the dried beans, filtered water, sea salt, and bay leaf in a ceramic-coated Dutch oven. Cover the Dutch oven with a lid and put it into the oven.
- For soaked beans, bake the covered Dutch oven for 75 – 90 mins.
- For unsoaked beans, bake the covered Dutch oven for 85 – 95 mins.
How to Cook Canned Black Beans
FAQ
Can you eat Goya black beans out of the can?
Do black beans from a can need to be cooked?
Are Goya canned beans ready to eat?
Can black beans be eaten raw?
How to cook Goya black beans?
Sauté the Aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and diced onions, and cook until they are soft and fragrant. Add the Beans and Seasonings: Open the can of Goya Black Beans and give them a quick rinse. Add the beans to the skillet and sprinkle in the cumin, salt, and pepper.
What is the serving size of black beans?
You can consume as much black beans as you want. However, they can provide a lot of fiber, which can cause stomach upset and diarrhea. It is advisable to consume a portion the size of a normal plate.
Are Goya canned black beans good?
Goya Canned Black Beans are a convenient and time-saving option that doesn’t compromise on taste or quality. Here are a few reasons why you should consider using Goya’s canned black beans: Consistency: Goya ensures that every can of black beans contains perfectly cooked and tender beans, so you don’t have to worry about inconsistencies in texture.
What to eat with Goya® organic black beans?
Prepare this succulent and colorful salad in minutes with 4 fantastic beans: tender and tasty GOYA® Organic Black Beans, pinto beans, chickpeas and cannellini. And to give it even more flavor, the beans are mixed with fresh tomatoes, cilantro and a spicy vinaigrette made with olive oil and crushed red pepperflakes.