Yummy Black Beans

I absolutely love black beans, I can eat a full bowl of them.

Like chickpeas I think it makes such a huge difference to use dried beans rather than tinned. It’s totally worth it the cooking time. Cook it with love and the results will make even a meat lover drool. If you don’t have the time to soak and cook the dried beans simply skip the first two steps.

Go south american style and serve them with fried plantains, rice and salad.

Yummy Black Beans

Serves 6
Cook time 2 hours, 45 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Pre-preparable, Serve Hot


  • 2 cups Dried black beans
  • 1 Bay leaf
  • 10 cups Water
  • 2/3 cups Olive Oil
  • 1 Large Onion (minced)
  • 4 Garlic cloves (crushed)
  • 4 teaspoons Salt
  • 1/4 teaspoon Dried oregano
  • 1 teaspoon Sugar
  • 2 tablespoons Vinegar
  • 1/4 cup White wine
  • 2 tablespoons Olive oil


Step 1
In a large bowl, soak the beans overnight in plenty of water until swollen.
Step 2
Wash the beans well, add them to a large saucepan followed by 10 cups of water and the bayleaf. Bring to a boil and cook until soft, about 45 minutes.
Step 3
Heat the oil in a medium pan. Add the onion and the garlic and cook until soft.
Step 4
Using a masher, mash the beans a little. Add the onion and garlic to the beans.
Step 5
Add the dry seasonings (season to taste if necessary), cover and boil for an hour.
Step 6
Add vinegar and wine and simmer for another hour. If you want the beans to be less watery, cook with the lid off.
Step 7
Decorate with some parsley and/or chopped seeded chillies.

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