The Best Black Beans


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. Mix your beans with some sprouted brown rice and you have an incredibly affordable and well rounded meal. And while I don’t buy into the stuff about “complete proteins,” this meal does contain all 9 “essential” amino acids.

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 warm water mixed with a couple tablespoons of apple cider vinegar the night before you eat them, you will experience considerably less flatuence (the releasing of gas).

However, it isn’t paramount that you soak your beans before cooking them, as the end product will feel & taste the same as if you had soaked them. Soaking simply eases digestibility, thus making for less of an embarrassing experience spending time with your crush.

Please enjoy this overlooked yet quintessential vegetarian staple.


Black Beans

  • Servings: 6-8
  • Difficulty: Easy
  • Print

1 pot + 1 pound of beans + 1 hour + a few seasonings = 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, chopped
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp sea salt
  • 6 cups of water
  • 2 twigs of thyme (optional)
  • 2 dried bay leaves (optional)
  • 1 jalepeno pepper, diced with seeds intact (optional)


  1. If you desire to soak your beans prior to cooking, place your beans, along with 2 tablespoons of apple cider vinegar, in a large bowl and cover with plenty of warm water, enough to cover the beans by two inches. Soak overnight or up to 12 hours.*
  2. Give your dried or soaked beans a quick rinse under water in a mesh strainer.
  3. Add beans + all other ingredients to a large sauce pot and bring to a boil over high heat.
  4. Boil for 10 minutes. Turn heat to low, slap on a lid, and simmer until the beans are tender – about 1 hour – stirring occasionally.
  5. Remove from heat and serve right away. Alternatively, cool on the stove top until mildly warm then transfer to a large lidded container to be kept in then fridge for up to five days or in the freezer for up to 3 months.
  6. Eat alongside brown rice, stuffed into a burrito, on top of toast, inside a baked sweet potato, form into black bean burgers (recipe coming soon!), or blitz in the food processor to make re-fried beans – the options are limitless.


*As mentioned in the post, soaking increases digestibility but it will not effect the final outcome of the dish. So if you don’t have time, forget about it! If you know want beans tomorrow, then soak them babies.