Standard Black Beans

These Standard Black Beans are a comforting, protein-packed staple that delivers deep, savory flavors with every bite. Slow-simmered with onions, carrots, celery, and a fragrant bouquet garni of thyme and parsley, the beans become tender and creamy without losing their rich, dark color. Earthy cumin and dried oregano infuse the dish with warm, herbal notes that pair perfectly with the natural sweetness of the vegetables. This versatile dish makes an excellent main course when served over fluffy rice, or a robust side dish for any meal. Simple, wholesome, and deeply satisfying, it is a recipe that brings home-style warmth to your table.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 149.8

Dietary: Gluten-free, Vegetarian

Description

These Standard Black Beans are a comforting, protein-packed staple that delivers deep, savory flavors with every bite. Slow-simmered with onions, carrots, celery, and a fragrant bouquet garni of thyme and parsley, the beans become tender and creamy without losing their rich, dark color. Earthy cumin and dried oregano infuse the dish with warm, herbal notes that pair perfectly with the natural sweetness of the vegetables. This versatile dish makes an excellent main course when served over fluffy rice, or a robust side dish for any meal. Simple, wholesome, and deeply satisfying, it is a recipe that brings home-style warmth to your table.

Ingredients

1 pound Dried black beans; picked
1 small Onion
2 ribs Celery
2 carrots Carrots
1/2 bell pepper Green bell pepper; cored and seeded
3 cloves Garlic; peeled
1 bouquet garni Bay leaf, 3 sprigs fresh thyme, 3 sprigs fresh parsley, tied in cheesecloth
1/2 tsp Ground cumin
1/2 tsp Dried oregano
to taste Salt and freshly ground black pepper

Directions

1
Rinse the dried black beans and place them in a large heavy pot.
2
Cover the beans with at least 3 inches of water and soak for at least 4 hours, or overnight.
3
Drain the soaking water and rinse the beans again.
4
Return the beans to the pot and cover with fresh water by about 2 inches.
5
Add the onion, celery, carrots, green bell pepper, garlic, bouquet garni, cumin, and oregano to the pot.
6
Bring the mixture to a boil over high heat.
7
Skim off any foam that rises to the surface.
8
Reduce the heat to low and gently simmer the beans, uncovered, until tender, approximately 1 to 1-1/4 hours.
9
Add more water as needed to keep the beans submerged during cooking.
10
Season with salt and freshly ground black pepper during the last 10 minutes of cooking.
11
Remove and discard the vegetable pieces and the bouquet garni.
12
Drain any excess liquid if desired, or serve with the cooking broth.
13
Serve hot over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 149.8kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 27.2g10%
Dietary Fiber 9.9g40%
Sugars 0.3g
Protein 10.1g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To keep the black beans dark and vibrant, cook them in the same water they were soaked in, or ensure they remain submerged in fresh water throughout the simmering process.

For faster cooking, you can use a pressure cooker or Instant Pot, reducing the active cook time significantly.

These beans store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Feel free to adjust the spice levels to your preference, adding more cumin or a pinch of chili powder for heat.

Keywords: black beans, dried beans, vegan main, simmered beans, healthy dinner, bean soup, comfort food, plant based, high fiber, vegetarian, bean recipe, slow cooked, herbs, spices, protein rich, easy cooking

Read it online: https://www.chefs-mate.com/recipe/standard-black-beans/