Big-batch black beans for easy meal prep and tasty dishes

Ingredients for Big-batch black beans

• 900 g dried black beans, washed, picked over

• 1 onion, halved

• 3 garlic cloves, peeled, lightly crushed

• 2 bay leaves

• 30 g salt (kosher)

• 15 g dried oregano

• 15 g ground cumin

How to make Big-batch black beans

1. Place the beans in a large, heavy pot and cover them with water by 5 cm.  

2. Cover the pot and bring to a boil over high heat, then remove from the heat.  Let the beans sit for 1 hour.

3. Uncover the pot and add more water if needed to ensure the beans are covered by 5 cm.  Stir in the onion, garlic, bay leaves, salt, oregano, and cumin.  Cover the pot and bring to a boil over medium heat.

4. Once boiling, uncover the pot, reduce the heat to low, and simmer.  Check the beans after 1.5 hours, adding more water as necessary to keep the beans submerged.  Cook until the beans are tender and creamy, which should take a total of 1.5–2 hours.

5. Serve the beans immediately, or allow them to cool completely before transferring them along with the cooking liquid to airtight containers.

Do Ahead:

• The beans can be prepared up to 5 days in advance.  Cover and chill, or freeze for up to 3 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.