2 Day Black Beans

Black beans are a staple in our house. I make these bad boys every week. You can throw them in tacos, egg scrambles, heck you can eat them as a meal by themselves. I call them two day black beans, because when cooking from a dry bean the process takes longer but is simple nonetheless. You start by soaking them overnight, and then you can let these babies cook low and slow all day if you want. I’ve cooked them in a crock-pot, but prefer to let them simmer on the back of the stove.  

For this recipe you will need-

  • 8 ounces dried black beans, soaked overnight
  • 32 ounces vegetable stock
  • 1/4 cup salsa (your favorite brand or homemade)
  • 1/2 cup onion, roughly chopped
  • 2 cloves garlic, whole
  • 1 jalapeño, seeded and diced
  • 1 bay leaf
  • 1 bunch cilantro, rolled and tied with butchers twin

To taste-

  • Cumin
  • Dried oregano
  • Dried cilantro
  • Garlic powder
  • Fresh Ground Black Pepper
  • Mexican seasoning (I prefer El Mexicano: Pico de Gallo Hot Seasoning)

Yield: ~12 servings

2-Day Black Beans (Prep 15 min, Cook 2-3 hours)

Drain and rinse your soaked beans and place them in a large pot along with the veggie stock, salsa, onion, garlic, and jalapeño. Bring the mixture to a boil and then reduce to simmer. Cover and Cook 1 1/2 to 2 hours. Remove cover and add bay leaf, cilantro, dried oregano, dried cilantro, garlic powder, black pepper. Cook uncovered an additional 1 to 1 1/2 hours, stirring occasionally.

*Stefenism: Be careful to check the liquid level and make sure it doesn’t completely evaporate. You don’t want the bottom of the beans to burn, so add additional veggie stock as needed*

Remove the bay leaf and bunch of cilantro. Add the Mexican seasoning and serve. I like to serve topped with queso fresco, a few drops of hot sauce, and some fresh cilantro. The beans go great mixed with eggs for a morning scramble, in a quesadilla, or my favorite, with our honey-ancho butternut squash tacos!

*Stefenism: if you want to get to a more refried bean consistency instead of whole beans, you can continue to add stock and cook low and slow all day*