Black Beans (Frijoles Negros)

Until the 1990's, black beans were mostly found in interior Mexico, the Caribbean and certain sections of Austin. Nowadays they are a lot more common, in part because they are significantly healthier than pinto beans, containing more fiber and calcium. Making a pot of black beans is simple, and leads itself to dishes for the rest of the week.
  • 1 pound dried black beans
  • 10 cups water
  • One half of one white or purple onion
  • 1 Bay leaf
  • 1 tablespoon salt
  1. Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
  2. Pour soaked beans into a heavy stock pot and add enough water to cover beans by one to two inches.
  3. Add all ingredients except salt and bring to a boil over medium high heat.
  4. Reduce heat to low and simmer for 1 ½ to 2 hours, or until the beans are tender but not mushy.
  5. Add salt.
  6. Garnish with cilantro and sour cream.
  7. Makes 1 ½ quarts.

Note: A dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. Serve this with any kind of cornbread, such as Jalapeño Cornbread, and fresh tomatoes.

Ready in: 12 Hrs

Recipe editor Patricia Mitchell