If you follow a vegetarian/vegan diet, you probably know how to make black beans from scratch. And if you don’t, you should.
There’s an entire populations that live off the stuff (it’s the breakfast staple in Guatemala) and if you ever run out of money or fancy vegan foods, then what are you gonna do?
At $2 or less a pound and loaded with fiber + protein, this stuff is essential. Plus, all that’s involved in this recipe is throwing a bunch of ingredients in a pot, turning on the heat, and waiting. Easy peasy *brushes off hands*
Oh, and about the stinky stuff… you know, “the more ya eat, the more ya fart,” if you give your beans a soak in water the night before you eat them and then pressure cook them, you will experience pretty much no flatulence… the releasing of gas, that is.
Soaking and pressure-cooking your beans eases digestibility and destroys lectins, thus making for less of an embarrassing experience when spending time with your crush.
Please enjoy this overlooked yet quintessential vegetarian staple.
1 pot + 1 pound of beans + 1 hour + a few seasonings = many days worth of protein glory.
- 1 pound (2 1/4 c) dried organic black beans
- 1/2 large onion, diced
- 4 large cloves of garlic, whole
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp sea salt
- 6 cups of water or enough to cover by 2 inches
- 2 twigs of thyme (optional)
- 2 dried bay leaves (optional)
- Soak beans prior to cooking by placing them in a large bowl – with enough extra room for them to double in size – and cover with at least 3 inches of water. Soak overnight or up to 8 hours, changing out the water half water halfway through.
- Strain the beans and give them a quick rinse under water in a mesh strainer.
- Add beans + all other ingredients to a pressure cooker, stir to combine, secure on the lid, and set to pressure cook on high for 8 minutes.
- Then, allow the pressure to release naturally over the course of 20-40 minutes, or until the pressure valve goes down. If you’re in a rush, set the beans to cook on high for 12 minutes, then use the quick release to remove the pressure.
- Serve while fresh or cool in the cooker – lid off – until the beans are cool enough to handle. Transfer to a large lidded container and keep in then fridge for up to five days or in the freezer for up to 3 months.
- Eat alongside rice, stuffed into a burrito, inside a baked sweet potato, or blitz in the food processor to make re-fried beans – the options are limitless.