There is a lazy, and then there is lazy. I would rate this recipe one notch above supreme laziness because you do have to get off your butt and rinse the beans before adding them to the pot. But! That’s literally the extent of your hard work. What do you say? Can we do this?
Awesome! Fist bumps all around!
Homemade black beans are no joke a thousand times better than canned. They are creamier, sweeter and soak up whatever aromatics you cook them with. Plus, and this is why I’m sharing this recipe with you today, cheaper. A 12 oz. can will give you about 1 ½ cups for 3 dollars. One pounds of dried blacks for $1.25 will come out to 6 cups cooked. Wowza! That is some savings.
Before you start whining about how you don’t have time to pre-soak the beans, stop and listen. There is no pre-soaking when it comes to these homemade black beans. All you have to do is rinse them, pour them into a pot along with half an onion, bay leaf, smashed garlic cloves and a sliced jalapeno. Cover with water then cook for 1 – 2 hours till the beans are broken down.
I set aside time on a Sunday to cook these homemade black beans to use throughout the week in enchiladas, quesadillas, etc. That is the scope of my meal prepping but hey! it’s a start. Enjoy.
If you decide to take a chance on these Lazy Homemade Black Beans, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 1 pound dried black beans, rinsed and picked through
- 3 medium garlic cloves, smashed and peeled
- ½ yellow onion, peeled with the root somewhat still in tact
- ½ jalapeno
- 1 bay leaf
- Place beans in a large heavy bottom pot. Add water until beans are covered 3 to 4 inches. Throw in garlic, onion, jalapeno and bay leaf. Cover pot and place over high heat so that it comes to a boil. Uncover pot, reduce heat to a low simmer. Cook until beans are creamy and tender, 1 - 2 hours, stirring occasionally. Add water if tops of beans become exposed.
- Once done, remove onion and bay leaf. Yank the heat up to medium and simmer, stirring frequently, until reduced to a thick creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt.