Black beans can be refried or served whole.
Cooking can be a challenge for someone who is used to making pinto, navy or other faster cooking beans. Because are so dense and hard, it takes a bit more effort to cook them. Preparation is the key to having black beans well cooked in time to eat with the rest of your meal or to use in recipes. You could always buy them canned, but where's the fun in that? Learn to make black beans and you'll never want canned again.
Instructions
1. Sort beans by hand, removing any rocks, soil or other debris. Also look for shriveled or discolored beans and remove them. Wash the beans thoroughly by placing them in a screen strainer and rinsing them under running water.
2. Place the washed beans in a large pot. Fill the pot halfway with hot water. Add 2 tbsp. of salt and cover. Soak the beans overnight in the water. In the morning, drain the beans and fill the pot two-thirds full with cold water.
3. Add 1 tbsp. each of salt, garlic powder and onion powder. Add 1/2 tbsp. of ground cumin. Cover and place the pot of beans on the stove to cook on medium heat for 3 to 4 hours. Keep an eye on the beans, stirring them occasionally and adding water if necessary. Do not allow the beans to boil dry.
4. Test for done-ness by spooning out a few beans and pressing them with your fingertip or a fork. If the bean mashes easily then they are done. If not, check your water level and continue boiling for another 30 minutes. Repeat this procedure until the beans are soft.
5. Serve hot with juice for a tasty bean and broth meal, or drain and serve as a side dish. Mash and fry for an authentic Hispanic black bean paste.
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