Homemade Black Beans and I became good friends a few years ago, thanks to my Puerto Rican friend.
All these years before that, I had no idea it was so easy to make your own black beans!
I have to be honest though… the first batch of black beans I made, was purely awful. Not sure what I did wrong… I think I added too much oregano and other spices that made the black beans very bitter.
The fact that I did not stick to the recipe my friend gave me, obviously did not help! LOL
Since I always treat a recipe only as guide, I thought I can put my own spin on it. Well, it did not work! Next time, I decided to be more devoted to the recipe and although I didn’t have any SAFFRON that the recipe called for, it still turned out great!
My favorite way to serve fresh, hot, Homemade Black Beans? – Over rice, served with Braised Pork Roast:
Making your own black beans saves you so much money!
A 2 pound bag of dry black beans costs around $2. That is what you pay for 2 (15.5oz) cans of black beans! If you cook 2 lbs of DRIED beans yourself, you will end up with around 12 cans! So, there you have it! $10 saved!
Can my family eat 12 cans of black beans at one sitting? Of course not!
What I do, I serve the freshly cooked black beans with dinner, save some for the next day lunch, and freeze the rest.
Homemade Black Beans are so much better for you!
They don’t contain the unnecessary sodium and preservatives, and in some cases, BPA!
Will you give Homemade Black Beans a try?
I promise, you won’t be disappointed! Unless, you are like me, and you can’t stick to the recipe… In that case, I can’t guarantee the outcome! 🙂
One more thing – if you have saffron, go ahead and add a pinch. Saffron is very expensive, but works magic!
Sazón seasoning works well in this recipe as well, but if you are not a fan or don’t know what it is, it’s ok!
As Always, Eat Well, Spend Wisely!
- 2 lbs dried black beans + water to soak
- 3 tbs olive oil
- 1 onion, chopped
- 3 large garlic cloves, minced
- 1 green pepper, chopped
- 1 jalapeno pepper, chopped
- 1 red pepper, chopped
- 6 cups water
- 1 tbsp chicken bouillon
- 3 bay leaves
- 2 tsp chile powder
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tbsp salt
- 1/2 tsp Sazón (optional)
- 1 pinch saffron (optional)
- Soak beans overnight OR place beans in a large pot, cover with water and bring to a boil. Take off heat, cover and let it soak for at least 1,5 hours. Drain.
- In dutch oven, heat up olive oil, sauté onion with garlic, then add peppers and continue to sauté it.
- Add water, bay leaves and chicken bouillon and bring to a boil.
- Add drained beans and simmer for about 2 hours or until beans are soft.
- Add seasonings to your liking. Serve hot.