• Privacy Policy
  • Disclosure
  • Resume
  • About Adriana Martin
  • esEspañol
    • View AdrianasBestRecipes’s profile on Facebook
    • View ABRecipes’s profile on Twitter
    • View adrianasbestrecipes’s profile on Instagram
    • View ABRecipes’s profile on Pinterest
    • View adrianasbestrecipes’s profile on YouTube
    • View AdrianaMartin’s profile on Google+

Adriana's Best Recipes

Top Source for Cooking Recipes, Foodie Travels, Wine, Cocktails, Pet Fun and Latino Culture

  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Beverages
    • Side Dishes
    • Quick & Easy
    • Gadgets
    • Lent Recipes
    • Recipes Index
  • Pet Fun
    • Pet Recipes
  • Travel
  • Videos
  • LIfestyle
    • Stories and News
    • Culture
    • Charity Work
    • Wine
    • Gardening
    • Agriculture
    • Foodie Fashion
    • Giveaways
    • Twitter Parties
  • Blog
  • Shop
  • Cooking Classes

Dinner Lunch

Black Beans

This post is also available in: Español

Pin
Share
Tweet
Yum
WhatsApp
Flip
Buffer
Share
Email

Black beans recipe

Black beans recipe

I’m fan of cooking black beans and avoid canned. It is a pet peeve I have, so I use an old “olla de presión” (pressure cooker) that belonged to my grandmother. Brought it from Mexico to the States, one of those things I couldn’t let go. It is a family treasure and now an asset to my cooking. Pressure cooker is great for beans, they cook fast and the finish is creamer, yummier.

INGREDIENTS

  • 1 bag of dried black beans
  • 3 garlic cloves or 1 elephant clove whole
  • Cumin, oil, salt and water

Preparation time: 45 minutes.  Serves 1-10 people.  Approximate cost for this recipe is $0.25 per person. You will need a pressure cooker, a strainer, and plastic containers for freezing.

Wash the black beans and make sure to take out any bean that doesn’t look good, sometimes you even find little rocks and debris. Place the beans in the pressure cooker, fill with water, add the garlic, salt, cumin, and the oil. Close the cooker and let it cook for 30 minutes.

black beans served

Yummy black beans

After 30 minutes open the pressure cooker, follow safety instructions you don’t want to get injured. Place the cooker back in the stove without the lid add more of water, stir, and let the beans cook for other 15-20 minutes with low heat, the more you leave them the better as sauce gets thicker and beans have longer life in the fridge. When ready let them rest and you can divide in several plastic containers and freeze for later enjoyment.

Serving suggestion:

You can eat black beans as a soup, just add chopped onion, and drizzle some olive oil on top. You can eat the black beans with white rice and chopped cilantro, use for nachos, as a side dish for scrambled eggs, add to your quesadillas, etc. This black beans dish is very versatile and healthy. Beans are a great source of protein.

Pin
Share
Tweet
Yum
WhatsApp
Flip
Buffer
Share
Email


5 Comments

COOKING CLASSES

« Green Salad
White Rice »

5
Leave a Reply

avatar

3 Comment threads
2 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
4 Comment authors
Ingrid RizzoloAdrianaJulianaMaria Angelica Recent comment authors
avatar

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
Maria Angelica
Guest
Maria Angelica

I have tried yours and they are good. I am surprised you don’t use a splash or wine vinegar, it gives it extra flavor. I need a pressure cooker!

Vote Up0Vote Down  Reply
7 years ago
Chef Adriana Martin
Author
Chef Adriana Martin

Wonderful comment, I think our hispanic recipes are a very personal matter that is why I love so much our culture, for instance my mother in law loves to add to her black beans olive oil, fresh onion and cilantro. I will try your tip. Thanks for sharing!

Vote Up0Vote Down  Reply
7 years ago
Juliana
Guest
Juliana

Congrats on the Blog Adriana! I looks really beautiful and yummy!

Here is a Brazilian twist to make beans: we cook on the preassure cooker with just water. After cooked, we add salt, a small piece of bacon and smoked sausage and one bay leaf and let it cook for 5 more minutes in an open pan 🙂

I will try yours, try mine and let me know.
Ju

Vote Up0Vote Down  Reply
7 years ago
Chef Adriana Martin
Author
Chef Adriana Martin

Oi Ju! Muito obrigada pela dica adoro Brazil e a feijoada. I will follow your tip and will let you know how it goes, beans are a delicious protein but adding bacon that just takes you to paradise. Thank you for your comment and for following me, please join the conversation again and send me some of your Brazilian favorites, I would love to try your recipes in my personal lab… My kitchen!

Vote Up0Vote Down  Reply
7 years ago
Ingrid Rizzolo
Guest
Ingrid Rizzolo

Here you are with another delicious recipe. Are you going to compile your recipes to produce a book? Your recipe for cooking black beans is just as good as your other recipes. The way you cook the beans is similar to how my mother and grand mother cooked red beans. The ingredients used are also similar. The only difference I have noted is that instead of the cumin oil my grandmother used coconut milk. I also like the variety of serving options you offer.

Vote Up0Vote Down  Reply
1 year ago

Adriana MartinI’m Adriana, a Latina food writer born in Mexico. I am specialized in recipe development using fresh and seasonal ingredients. The inspiration behind my recipes is based on the culinary culture of Mexico and influenced by the Mediterranean cuisine and grilling which is one of my passions. Welcome to my Kitchen! Read More…

Stay Updated

Categories

Archives

Get all the latest recipes straight to your inbox

Florida Tomatoes Green Fettuccine Recipe

Florida Tomatoes Green Fettuccine

Strawberries N Cream Jello Dessert

Strawberries N Cream Jello Dessert

Apple Prosciutto Pizza Flatbread

Apple Prosciutto Pizza Flatbread

Italian Pink Lemonade with Raspberries

Italian Pink Lemonade with Raspberries

European Cold Cuts Pizza Flatbreads

European Cold Cuts Pizza Flatbreads

All original content and images in this site are protected and must not be used for personal and/or financial gain nor distributed in any platform without proper attribution and prior approval from the author. Copying, reblogging or "curating" of Adriana's Best Recipes original content and photographs is strictly prohibited.


Adriana's Best Recipes Copyright © 2011-2019 All Rights Reserved

wpDiscuz
  • enEnglish
  • esEspañol