black beans done in 3 ways

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black bean burger on multi grain bun with provolone and sweet pickle

It was a cold Saturday morning and I decided to make a big pot of black beans. The possibilities are endless really, but here I am sharing three ways to enjoy these. Even though I love daal and other types of Indian beans (channa, rajma, raungi), I was very pleased with the flavors and heartiness of these Goya black beans. This was my first time working with them and I was a kind of nervous about the soaking overnight vs. soaking in hot water for one hour. Well here’s the good news- either option works just fine! I soaked them for one hour, covered in hot water and it really is the equivalent of soaking overnight! I plan to use this method for all my lentils and beans from now on- which is great because I never remember to soak my beans overnight…does anyone?

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big pot of goodness, I mean beans 🙂 I was literally eating these by the spoonful straight out of the pot. The entire apt smelled divine!


recipes adapted from the pioneer woman

1. Beans:


1 pound dried black beans
4 cups low-sodium vegetable broth
6 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 teaspoons chile powder
2 teaspoons cumin

salt & pepper to taste


-Add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.

In a medium pot, add the soaked beans, stock, 2 cups water, the garlic, onions and bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour.  I liked the consistency best when this was cooked for a total of around 3 hours.Taste for seasoning and add more if needed.

Serve in a bowl with a dollop of sour cream and tortilla chip strips!

2. Black Bean Burger:

(makes 4 burgers)

3-4 cups black beans, drained and mashed with a fork
1 1/2 cups seasoned breadcrumbs
1/2 cup grated onions
1 teaspoon chili powder
1 egg
Salt and freshly ground black pepper
oilve oil, for oiling pan
4 multi grain kaiser rolls

Arugula, spinach or preferred greens, for serving

Mayonnaise, ketchup pickles, for serving

4 slices provolone or swiss cheese (goat cheese also works well)

optional: caramelized onions, to serve


Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into patties.

Preheat pan over medium-high heat and add some olive oil. Cook the burger 4 minutes per side. Serve on toasted rolls with fixings!

3. Black Bean Burrito:

Sadly, I do not have photos of the black bean burritos:( My husband and I devoured them in no time! They are seriously good and you can add any veggies you like. For these, just build your burritos by heaping some of the mashed black beans inside warm tortillas, along with veggies, monterey jack cheese, some rice and a dollop of sour cream!






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