For some many years I just ate black beans out of the can and I can tell you first hand – they aren’t like the beans I grew up with in El Paso, TX. They tasted watery and mushy and frankly – well – like a can. Easy in a pinch but certainly not what I would call delicious. My daughter is obsessed with beans – she has been since she started eating solids. A bowl of black beans is the only ‘soup’ she will eat so this is a great way to get bone broth into her! So I make a big batch of beans at least every other week for her lunches and to serve as sides to our regular mexican rotation recipes (enchiladas, etc.). I got the basic recipe from Nourishing Traditions cookbook but have tweaked a bit to give these more flavor.
Homemade Black Beans
- 2 lbs. whole dried black beans (organic) (where to buy)
- warm filtered water (to cover)
- 4 T lime juice
- 1 quart chicken stock
- 1 onion, peeled and cut in half
- 6 cloves garlic, smashed
- 1/2 cup of homemade salsa
- salt to taste (where to buy)
Soak the beans overnight (at least 12 hours – 24 hours is optimal) in enough warm water to cover and the lime juice. Drain and wash the beans and add to your stock pot. Add in the chicken stock and enough water to cover along with the garlic and the onion halves.
Bring to a boil and skim the foamy scum off the top. Cover and turn down to a simmer and cook for 4-6 hours (depending on how much time you have). At this point add the salt (to your taste) and the salsa. Adding the salt after most of the cooking is done allows the beans to keep their shape. Cook another 1-2 hours. Taste and season a bit more if you think it needs it. I then let it cool and store it small containers in the freezer – taking one out per week for lunches and whenever we need them.
Photo credit: mary_thompson, on flickr
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