Black Beans

Black Beans

Black Beans

I know, I know, just pop open a can, wash the slime off and be done, right? Why make your own beans when, truth be told they taste very similar (if slightly less mushy) then the ones in the can. Well, because I’m on a South American kick, because I can, because that weird slime they are packed in never quite washes off, because it’s cheaper, because I wanted to try something new. Actually, other than the time involved I liked these beans quite a bit. I would make them again and not open the can unless I have to. These beans are excellent in any Mexican or South American dish. I made a large batch and froze half of them. They have become filling for empanadas, tacos, and enchiladas. My daughter, ever a bean lover, simply adores them. I don’t know if I should call them a side or a staple in my kitchen but I would definitely make them again.

Serves 4 as a side dish

Freezes Yes

Reheats Yes

Kid Friendly Tasks Bean sorter



  • 2 c black beans

  • water to cover by two inches

  • bell pepper

  • medium onion

  • 1/2 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp black pepper

  • 1/2 tsp brown sugar

  • salt to taste


  1. In a large pot, add black beans, water to cover by 2 inches. Quarter the onion and red pepper, add to the pot and bring to a boil.

  2. Simmer for 1.5 hour or until beans have softened.

  3. Remove the onion and red bell pepper. Add all spices continue to cook, skimming off any white foam that forms at the top.

  4. Cook until beans are desired level of softness


Black Beans

Black Beans


Leave a Reply