Cookstr.com

Black Beans

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Most people soak their beans before cooking them—my mother always got it together to soak hers the night before—but I don’t. It takes longer to cook them, but they are still delicious. If you want to soak your beans before cooking them, go ahead.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, game day

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturemeaty, salty, savory

Ingredients

  • 1 pound black beans
  • 1 smoked ham hock
  • 2 bay leaves

Instructions

  1. Place the beans and ham hock in a medium saucepan and pour in enough water to cover them by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so the water is boiling gently. Cook the beans, skimming off any foam that rises to the top, until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, add ½ inch or so of cold water.

  2. Toward the end of cooking, ease up on the liquid you add. The goal is to have the beans barely covered with liquid by the time they are tender.

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