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Simmered Black Beans

We love having a humble, yet flavour-packed bean recipe in our back pocket. Once you have a pot of black beans ready to go, use it as a building block for easy weeknights meals. These simple beans can be transformed for use in tacos, chili, burritos, as a complement to rice, or simply eaten as is with an olive oil fried egg, feta, and greens. 

Simmered Black Beans

2.5 cups dry Flourist Black Beans, washed and picked over for stones
2 L water
1/4 cup extra-virgin olive oil
1 large onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro, plus additional for garnish if desired
2 tsp cumin powder
1/4 tsp cayenne powder
2 tsp salt

Fresh Herb Sauce
1 bunch parsley, stemmed (about one heaping cup)
1 bunch cilantro (about one heaping cup)
2 fresh jalapenos (or one depending on your preference)
1/4 cup olive oil
1/4 cup lemon juice, or to taste
1 shallot, minced (or one bunch of scallion greens)
1 tsp salt

Soak the beans in enough water to cover, for at least six hours or overnight.

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute.

Drain the beans from the soaking water and rinse well with plenty of cold water. Add the beans and 2 litres of fresh cold water to the pot of onion. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, cover and simmer one hour.

Add the salt, remaining garlic, cilantro, and spices. Add more water as necessary to keep the beans brothy. Continue to simmer for up to an hour, or until the beans are quite soft and the broth is thick and fragrant. Taste and adjust seasoning as necessary. Let sit overnight in the refrigerator for the best flavour. To reheat, add water as necessary to soften. 

Serve as shown with fresh greens, feta, an olive oil fried egg, and this tasty Fresh Herb Sauce. 


Janna Bishop

Hello Friends!
I just made this recipe in my Instant Pot with the following minor tweaks.
Water: 2.5 cups
Sautee the onions, garlic and spices (except salt) in the Instant Pot, added the soaked black beans, and covered with 2.5 cups of water. Place the lid on the Instant Pot. Use the Pressure Cook setting and set the timer for 10 minutes. Once the timer goes, I let it sit for an additional 10 minutes before releasing the pressure. Stir in the salt.

Shira McDermott

Hi Dawn! Thanks for your question! This really is a wonderful recipe. We’ve just updated the recipe to include the Fresh Herb Sauce included in the photo too, it’s insanely tasty and also very healthy too. The greens themselves are sunflower sprouts, purchased at Whole Foods. The beans will keep refrigerated for about a week, and could easily be frozen too. We hope that helps!

Dawn Harriman

This sounds like a great recipe for black beans. Thank you! I am curious as to what kind of greens are pictured here with the fried egg, and is that pesto? How long will these beans keep? Can they be frozen? Thank you for your anticipated responses to my questions. Dawn

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