I LOVE black beans.  My family tolerates black beans…..until tonight!   I’ve recently been reading about potentially dangerous chemicals being used in the lining of cans that are used to can our foods.   I am taking this study like I do most “warnings” like this, keeping it in mind, but not throwing out all of the canned beans, canned tomatoes, canned tuna, etc in our house due to one study that I’ve heard about.  So anyhow, half-way keeping that study in mind, as well as wanting to save some money I decided to go back to “my old ways” and buy dried beans and cook them from scratch.   All night last night I kept telling myself “soak those beans, soak those beans, soak those beans”…..well, do you think they got soaked?   Let’s just say, the only thing that got soaked in this house last night was a tea bag in a cup of hot water!    So, this morning I woke up and walked through the kitchen and checked the menu to make sure I didn’t need to pull anything out of the freezer or start anything in the crockpot.  I realized that I hadn’t soaked my black beans, and mentally kicked myself!   I thought….”Ok, I’ll get them started in the crockpot this morning and cook them on low all day, and they’ll be good to go for dinner”, then I went and pulled the laundry from the dryer and folded it, went to take my shower and get ready for church, etc, etc, etc… you think they got started????  OF COURSE NOT! 🙂   Well, not having enough time to cook them in the crockpot when we got home from church a little after noon, I went back and forth between stopping at the store to get some canned black beans, or start them on the stove top.    I decided to go for the stovetop.   Then we left the house again, and I didn’t get them started until 2:10.   I was concerned that they might not be ready in time, but they were BEAUTIFULLY COOKED, TASTED GREAT, AND the liquid had even reduced down and they were in a nice thick “sauce”.    So, here’s what I did to cook a pound of black beans in under 4 hours, and they were DEFINITELY the best black beans I’ve ever cooked! And oh so simple 🙂


by Lori4squaremom

  • 1 pound black beans, rinsed and sorted
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon McCormicks Salt Free Garlic & Herb seasoning
  • 7/8 jalapeno pepper (I used the other 1/8 in my Mexi-Salad ), deseeded and finely diced

In a large pot (I use a 8 quart stock pot) put rinsed  and sorted black beans.  Cover with 8 cups cold water.  Cover and bring to a boil.  Let simmer at a very fast simmer for 2 hours.  After 2 hours check to see if the beans are tender.  If they are tender, and almost ready, add salt, garlic & herb seasoning & jalapeno then set lid askew and continue to let simmer at a very fast simmer for another 2 hours until most of the liquid is evaporated, and the beans are very tender and the liquid is a thick “gravy” around the beans.   If you want them thicker, continue to simmer with the lid askew to reduce the liquid further.   You do want to stir the beans occasionally to prevent them from burning.

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