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Cooking black beans

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Cooking black beans

cheeseandchocolate | Sep 16, 2003 11:52 AM

Whenever I cook black beans, I'm dissatisfied with the results. I start with dried beans, soak them overnight, rinse them, and put them in plenty of fresh water in a large pot. Sometimes I add a whole, peeled onion, some cloves of garlic, and some whole cumin seeds; other times I add the seasoning later, after I've sauteed it separately. I generally add salt to taste when the beans are nearly done. Now, the problem: my beans never get unctious and thick. While tasty, they always wind up looking like cooked black beans floating in semi-opaque blackish water. I'm seeking a creamier result, black beans in a thick, shiny reduced liquid. What do I have to do to get a creamier result with the liquid that accompanies the beans? Or is that even the problem? Help!

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