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Stovetop Black Beans w/ Shallots & Garlic

Stovetop Black Beans w/ Shallots & Garlic

These Stovetop Black Beans consist of garlic, shallots, olive oil, cumin, coriander, chili powder, salt, pepper, and bay leaves. For this recipe, you don't have to pre-soak the beans. If you have the forethought and would like to, soaking the beans overnight cuts the cooking time in third, only taking about 2 hours. However, if you, like me, tend not to think that far in advance? It is still possible to make beans in a single afternoon! It may take 6 hours to cook. But the entire house will smell delicious in the process.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Side Dish
Cuisine Latin American
Servings 2.5 cups

Equipment

  • Large Pot
  • Stovetop
  • Potato Masher or Food Processor (optional)

Ingredients
  

  • 1 lbs. black beans (~2 lbs.)
  • 6 cloves garlic minced
  • 1 shallot minced
  • 2 limes juiced
  • 1 tbsp. olive oil
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. chili powder
  • dash salt
  • dash pepper
  • 6 bay leaves
  • 6 c. water

Instructions
 

  • Add the beans and all of the other ingredients to a large pot with 6 cups of water.
  • Bring to a boil and then reduce to a simmer. Simmer, uncovered, for 6 hours, or until tender. This is typically right before they begin to split open.
    How old the beans are will make the cooking time vary. I like to cook the beans a little bit longer so that they mash a little bit smoother. However, a firmer bean will typically cook in 6 hours. A dryer bean might take 6-8 hours. And really old beans may never soften entirely.
    Soaking the beans overnight will also reduce the cooking time to about 2-4 hours if you have the foresight to do so.
  • When the beans have reached the desired consistency, if you still have extra water in the pot, either drain and reserve the liquid or simmer out the remainder of the water.
    If you choose to do the simmer out method, stir constantly as the water level diminishes, or you will burn the beans on the bottom of the pot. Otherwise just strain the beans into another container.
  • If you want to make no-fry refried beans or more of a bean dip, remove the bay leaves and mash with a potato masher. You can also pulse in a food processor or puree entirely, if you want a smoother consistency.
    This might require more water. If you reserved some of the cooking water, add this back into the beans as needed. Otherwise, just add more tap water until you've reached the desired consistency.
  • Adjust seasoning to taste and serve immediately or refrigerate for later use.

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