Easy Black Beans Recipe

Aromatics enhance creamy black beans in this easy and healthy side dish.

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20140827-black-beans-vicky-wasik-4.jpg
Dried black beans simmered with garlic, onion, and orange can round out any meal. Vicky Wasik

Why It Works

  • Slowly simmering dried beans releases their starch for a rich, creamy, fat-free gravy.
  • Simmering, but not sautéeing aromatics draws out their flavor while letting earthy beans take the lead.
  • A whole orange brings a subtle citrus brightness and bitterness to the beans.

    • A bowl of black beans with some rice, bread, or greens is a meal in itself, but it's also a side dish to round out about any meal. The trick, if you could call it that, is to stick to dried beans that can slowly release their starch into the cooking liquid, and use a balance of aromatics to enhance their flavor. In this recipe, that's garlic, onion, and a whole orange—juice, hull, and all, for a subtle floral citrus character.

    Recipe Facts

    4.4

    (16)

    Active: 30 mins
    Total: 2 hrs
    Serves: 6 to 8 servings

    Rate & Comment

    Ingredients

    • 1 pound (454g) dried black beans, rinsed and picked over

    • 8 medium cloves garlic, peeled and smashed

    • 1 yellow onion peeled and sliced in half, with enough of the root end intact that the onion doesn't fall apart

    • 1 juicing orange, rinsed and sliced in half

    • Kosher salt

    Directions

    1. Place beans in a large pot or dutch oven and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.

    2. Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.

    Special equipment

    Dutch oven, Wooden spoon

    This Recipe Appears In

    Nutrition Facts (per serving)
    211 Calories
    1g Fat
    40g Carbs
    13g Protein
    Show Full Nutrition Label Hide Full Nutrition Label
    ×
    Nutrition Facts
    Servings: 6 to 8
    Amount per serving
    Calories 211
    % Daily Value*
    Total Fat 1g 1%
    Saturated Fat 0g 1%
    Cholesterol 0mg 0%
    Sodium 323mg 14%
    Total Carbohydrate 40g 14%
    Dietary Fiber 10g 36%
    Total Sugars 3g
    Protein 13g
    Vitamin C 12mg 62%
    Calcium 93mg 7%
    Iron 3mg 17%
    Potassium 901mg 19%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    More Serious Eats Recipes