This recipe was originally posted on Beth’s Journey as “Black Beans that will Change your Life“.  While I can’t say that these beans changed my life, they did taste far better than any black bean from a can.  Simmered on the stovetop with onions, garlic, and cilantro and seasoned with salt, you end up with tender black beans in a flavorful sauce.  Yes, you do need to let the beans soak overnight, and yes, they do sit on the stove for about 2 hours the next day.  However, there’s very little ‘active’ time required in this recipe and the yield is large, so you can make these beans once and enjoy them for many meals.

I froze part of this batch right away, and think they are going to be perfect for enchiladas, or perhaps a plateful of nachos.  They might even make a good base for a dip.  But for my first meal using the beans, I settled for an open faced black bean quesadilla.  It was simple but delicious, and worth the wait for the beans.

‘Way Better than a Can’ Black Beans

1 lb. dry black beans
1 T canola oil
2 large onions, peeled and diced
2 t minced garlic, divided
1/4 c. chopped cilantro
1 1/2 t salt

Rinse beans, searching for any debris. (I found a rock in the bag!)  Place beans in a large bowl or pan and cover with several cups of water.  Allow to sit overnight.  In the morning, rinse the beans again.

Heat the oil in a large pot on the stove.  Add the onions, and cook for 5-10 minutes until the onions are soft and just starting to brown.  Add 1 t of minced garlic, and stir well for 2 minutes.  Add the beans, and enough water to cover the beans by one inch.  Cover the pot, and simmer on low heat for 1 hour.

Add the remaining teaspoon of minced garlic, cilantro, and salt.  Cover the pot, and simmer on low heat for another hour.  If the beans are tender, remove the cover and cook for an additional 10-15 minutes to slightly thicken the sauce.

– Lightly adapted from Beth’s Journey

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