Did you know that the time required to cook black beans is a sign of how old they are? Believe me, I’ve had that watched-pot problem in the past, but not with organic Eden black beans. They’re a glossy blue-black color that even looks nutritious, and of course, they contain the same flavonoid antioxidants as berries--and they’re higher in anthocyanin antioxidants.
Did I mention they taste fabulous? Keep them on hand, and you’ll find plenty of uses for them, including my Quick Black Bean Bowl with Citrus Rice below. The secret to this recipe is simplicity. I don’t even cut up the garlic or onion, and I discard them after the beans are cooked.
The Best Black Beans You’ll Ever Cook
- 16 oz of dried black beans--Eden is best--soaked at least three hours, rinsed, and drained
- 8 cups filtered water
- 4 whole garlic cloves, peeled, not chopped
- 1 whole yellow onion, peeled
- 1 tsp Himalayan pink salt
- 1 tsp ground cumin
- Cover beans with water in large pot. (Love my Instant Pot but not for this. I want to control how cooked the beans are.)
- Add garlic cloves, onion, salt, and cumin. Bring water to a boil. Then, reduce heat to a simmer, stirring occasionally for 1 hour. Test to see if they are done. If so, remove onion and garlic, drain and reserve cooking liquid for soup stock or to cook vegetables. Makes 6 cups.
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