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Black Beans

Rated as 4.19 out of 5 Stars

"Black bean stew to serve with rice and your desired meat dish. Makes large servings."
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Ingredients

1 d 1 h 15 m servings 158
Original recipe yields 12 servings

Directions

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  1. In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
  2. When beans are tender, stir in wine, vinegar, and olive oil.

Footnotes

  • Editor's Note:
  • If you don't have time to soak the black beans overnight, use the quick-soak method: bring beans and water to a boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.

Nutrition Facts


Per Serving: 158 calories; 5.1 20.3 7 0 784 Full nutrition

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Reviews

Read all reviews 65
  1. 88 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I actually use this recipe to cook most of my dry beans (black, red/kidney, pinto). I then use the beans in things like burritos, enchiladas or smother rice with them. No soaking! Just put the...

Most helpful critical review

Beans that are salted during the cooking process become tough. . .that's what happened here. They never did soften even after hours of cooking. . .and cooking. . .and cooking. Taste was margin...

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I actually use this recipe to cook most of my dry beans (black, red/kidney, pinto). I then use the beans in things like burritos, enchiladas or smother rice with them. No soaking! Just put the...

This recipe calls for dried beans soaked for all night... I always use dried beans but use a quick soak method. This would eliminate the salt making the beans "tough". The quick soak is simply: ...

Beans that are salted during the cooking process become tough. . .that's what happened here. They never did soften even after hours of cooking. . .and cooking. . .and cooking. Taste was margin...

tasted almost like my aunt china's cuban black beans ( morros ). almost. would have benefitted from some tomato sauce and recao ( cilantro ) to really warm the cuban soul. still, it wasn't that...

I thought this was a good recipe. I made a few alterations. I used 1 can of Black Beans, drained, and no salt. I sautéed the onions and green peppers in Olive oil. Then I added everything e...

First of all, I took the easy way out and used canned beans. I sautéed the onions, peppers and garlic in the olive oil, then added the bay leaf and seasonings. I also gave it a good glug of ch...

These beans were delicious until I added the vinegar and wine. Leave those two out and these beans get 5 stars!

I would give this a 4.5 if I could. It was very good but I didn't add the last 3 ingredients: wine, vinegar, and oil.

I loved the flavor of these beans, but they came out so tough. I used dried beans, and knew enough to leave the salt until the end, but forgot about the vinegar. Acidity makes uncooked beans tou...