Stewed black beans are a rustic dish that takes us back in time. Grandma Benedetta’s recipe is a true treasure trove of flavors and tradition, where simple ingredients transform during cooking into a hearty and invigorating second course.
SEASONALITY of #driedbean – available all year, in autumn the legumes of the new season dry up. It’s best to consume them within a year from their harvest, for better and faster cooking.
RECIPES to prepare with black beans:
- Difficulty: Easy
- Cost: Economic
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 81.01 (Kcal)
- Carbohydrates 15.03 (g) of which sugars 0.18 (g)
- Proteins 5.06 (g)
- Fat 0.55 (g) of which saturated 0.10 (g)of which unsaturated 0.32 (g)
- Fibers 4.99 (g)
- Sodium 247.16 (mg)
Indicative values for a portion of 222 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Stewed Black Beans
PORTION per person: about 1.76 oz of dried legumes, 5.29 oz if already cooked.
- 10.6 oz dried black beans (if already cooked or canned 31.7 oz)
- 2.11 cups water
- 1 clove garlic (or a bay leaf or a sprig of rosemary)
- 1.06 cups tomato purée (or peeled tomatoes)
- Half fresh chili (or chili flakes)
- Half teaspoon ground cumin (or coriander seeds or cinnamon)
- to taste fine salt
Tools
- Casserole stainless steel d.18
- Lid
Stewed Black Beans
SOAKING black beans
Wash them under running water to remove any impurities, then soak them in plenty of cold water overnight or longer. It’s helpful to change the soaking water a few times to prevent fermentation (the bubbles that form on the surface). Don’t add anything to the soaking water: salt makes them hard, baking soda hardens them and reduces their nutritional properties.
COOKING
The next day drain and wash them under running water, then place them in the saucepan and cover them with water. Add a clove of garlic, a bay leaf (and/or a sprig of rosemary).
Simmer the black beans for about 70 minutes or until they begin to break down. It’s important to keep the legumes always covered with a little water to ensure even cooking, so add hot water as needed. In a pressure cooker, they cook in about 25 minutes from the whistle.
Once cooked, I recommend letting them rest overnight before continuing the preparation the next day.
Add the tomato purée, chili (for a Mexican taste), cumin seeds (or coriander seeds or ground cinnamon) to the cooked beans.
Continue cooking for another 20 minutes or more until well cooked, adding salt towards the end of cooking.
Storing Stewed Black Beans
In the refrigerator, stewed beans can be stored in a saucepan (or in a closed container) for about 5 days and every time you reheat them, they become better and creamier. In the freezer, they can be stored, in their sauce, for up to 6 months.
Curiosities
What to pair with black beans?
The creamy texture and rich flavor of black beans pair perfectly with a variety of ingredients. From the traditional Mexican dish, like black beans with rice, to a fresh salad or as an addition to a burrito, their versatility makes them a much-appreciated accompaniment in the kitchen.
What do black beans taste like?
Black beans have an earthy and slightly sweet flavor. They are known for their creamy texture when cooked, making them great for a variety of dishes, from Mexican cuisine to Caribbean-inspired dishes. Their flavor is quite delicate, making them versatile and suitable for both savory and sweet dishes. Their buttery texture and velvety taste are appreciated in many cuisines worldwide, especially in ethnic cuisine.
