- 3 cups dried black beans
- 12 cups water (replace some with chicken broth for more flavor)
- 1/2 cup finely chopped onion
- 1 minced garlic clove
- 1 bay leave
- 1tbsp olive oil
- 1tsp cumin
- 1/2 tsp smoked paprika
- Rinse beans in a colander
- Place in a large bowl, cover with 12 cups of water (1in above the beans) – this is not the cooking liquid, so don’t use stock.
- Soak overnight.
- The next day, drain beans and rinse under cold water
- Add beans to a large pot. Add 12 cups of water (or stock). Add onion, garlic, bay leaf, cumin, and paprika.
- Bring to a boil, then reduce heat to low. Simmer partially covered for 45-60 min until beans are tender. Stir occasionally, and add a splash of water if they look dry.
- Remove bay leaf. Stir in 1 tbsp of oil.
- Let the beans cool to room temperature (10-15 min)
- Spoon into 6-8 1-cup containers. Store in fridge for up to 4 days, or freezer for up to 3 months.
How to use
- Add to ground lamb + cabbage stir fry
- Black bean & veggie bowl. Toss beans with sauteed zucchini, bell pepper, and oil
- Bean & egg scramble. Add 2-3 eggs to the beans, scramble, top with cilantro