How to Cook Black Beans From Scratch (Stovetop and Instant Pot)
Ridiculously simple black beans recipe that can be made in one pot on the stove. These beans are ultra-flavorful, creamy, and taste so much better than canned. Tips for how to cook black beans using a pressure cooker (like an Instant Pot) is also provided in the video.
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Black Beans From Scratch Ingredients (the recipe is on Inspired Taste)
• 1 pound (450 grams) dried black beans, rinsed (about 2 cups)
• 3 medium cloves garlic, peeled and gently smashed, use more for garlicky beans
• 1/2 medium peeled onion, see notes
• 1 bay leaf
• 1 medium lime, halved
• Water
• Salt and fresh ground black pepper
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How to Cook Dried Beans - Two Ways to Cook Dried Beans on the Stovetop - Quick Soak Method
Learn how to cook dried beans with two methods by Mark Bittman & Deborah Madison. You'll also learn how to salt beans when cooking them. Cooking dried beans lets you flavor your beans how you like them. I'm using Great Northern Beans, but you can use this method for any of them. I find that white beans, like Navy, small white beans, or Great Northern beans have the best flavor and are easiest to use in most recipes. Mark Bittman's process was the best for how to cook al dente beans. Get extra notes at
Chapters
0:00 Intro
0:33 Boiling Method from Deborah Madison
1:18 When to Add Salt to Dried Beans
1:49 Mark Bittman Method of Cooking Dried Beans
2:16 Which is the Best Way to Cook Dried Beans
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HOW TO COOK DRIED BEANS
from Deborah Madison’s The New Vegetarian Cooking for Everyone
Ingredients:
1 cup beans, cleaned, rinsed, and soaked
2 bay leaves
1 small onion, quartered
several parsley sprigs
1 large clove garlic, sliced
1 teaspoon olive oil
1 piece kombu or pinch asafetida, optional
1.5 teaspoons sea salt
Drain your soaked beans and cover them with 6 cups of fresh water and bring to a boil. Boil, uncovered for 10 minutes. Skim off any foam. Lower the heat, and add bay leaves, garlic, olive oil, onion, and parsley. Also, if you have kombu seaweed, add a 6-inch piece to the pot. Do - not - add - any - salt - yet.
Let this simmer until the beans are partially tender which could be 30 minutes to an hour. It depends on how old or fresh your beans are. So taste a bean, check out the tenderness and NOW add salt and continue cooking until the beans are tender but not mushy.
Let them cool in the broth. Once your beans reach the tender-but-not-mushy state, do the same thing - turn off the heat and let them cool in their broth.
Remove all the other ingredients, reserve the broth if you want, and use the beans however you like!
Mark Bittman’s method from How to Cook Everything Vegetarian takes a little longer but needs less attention, so it may be easier.
Put the beans in a large pot with a tight-fitting lid and cover with cold water by 2 to 3 inches. Bring to a boil and boil the beans, uncovered, for about 2 minutes. Cover the pot and turn off the heat. Let the beans soak for about 2 hours.
Taste a bean. If it's tender (it won't be done), add a large pinch of salt and several grinds of black pepper and make sure the beans are covered with about an inch of the soaking water. (If not, add a little water.) If the beans are still raw, don't add salt yet and cover with about 2 inches of water.
Bring the pot to a boil, then reduce the heat so that the beans bubble gently. Partially cover and cook, stirring occasionally, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. If you haven't added salt yet, add it when the beans are just turning tender. Stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. You can add aromatics to the beans in this method, just like the first method demoed.
Between these two methods, I found that my beans very quickly reached nearly mushy with the first method, so I immediately used them in a cold salad. The second method, where they sat in hot water for 2 hours, left them a little al dente, which is also fine for salads and even better for cooking them into another dish.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Pinto Beans - Old Fashioned - The Hillbilly Kitchen
The Pinto bean is the Hillbilly-est of all Hillbilly foods. My granny used to crumble up a cut of cornbread and mix it up in a bowl of pinto beans with an onion on the side and make a meal out of them.
Watch for our upcoming video where we will be making beans, taters,corn and other fixins.
Cornbread
Down Home Country Fried Potatoes With Onions - The Hillbilly Kitchen
Turn the leftovers into chili
Ingredients:
Dry pinto beans
Salt to taste
Pepper to taste
Water
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Cowboy Pinto Beans Recipe
1 pound dried pinto beans
1 large yellow onion, sliced
1-2 jalapeños, diced
1 ham hock (8 to 10 ounces)
1 1⁄2 tablespoons dried cilantro
½ tablespoon Red River Ranch Original Seasoning
½ tablespoon Mesquite Seasoning
1. Pour the beans into a large soup pot. Pour enough water over the beans until they are covered by about 2 - 3 inches.
2. Add the onion, jalapeño, ham hock, and cilantro. Cook over high heat until the mixture reaches a rolling boil, stirring occasionally.
3. Cover and boil hard for 30 minutes, stirring occasionally. As soon as the beans are boiling, you may need to add more warm water to keep them slightly covered and throughout the cooking process.
4. Reduce the heat to medium. Stir in the spices. Cover and simmer for 11/2 to 2 hours, stirring occasionally, until the beans soften. Season again to taste, if necessary.
Cooking Pinto Beans in a stove top pressure cooker with Mrs. Wages salsa blend.
I love cooking beans in a pressure cooker. I have an electric pressure cooker but there's a special place in my heart for the good old stove top model.
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The Secret to Cooking Beans The Right Way So You're Not Farting All Day!
This has to be the number one reason people avoid beans. The dreaded bloat. The unpleasant and sometimes embarrassing fart. BUT, there are easy ways to make them more digestible, and less gassy, so you can load up on these amazing high plant based protein jewels and reap all their wonderful benefits. And we’re gonna learn about these hacks today along with the beans that produce the least amount of gas, and those which produce the most.
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Vegan, vegan diet, weight loss, beans bloating, gas, lentils bloating, plant based, how to stop farting, beans flatulence