Simple, steady, and worth the time — a base you can use all week.

Dried beans cooked low and slow until tender and deeply flavorful. Once you get the rhythm, they become one of the easiest and most reliable staples.

INGREDIENTS

• 1 cup dried black beans
• about 4 cups water
• 1 bay leaf (optional)
• 1–2 cloves garlic, smashed (optional)

Optional:
• ½ onion, peeled and left whole
• a pinch of cumin or fresh herbs

Salt added after cooking

METHOD

• Rinse beans and place in a bowl with plenty of water
• Soak 6–8 hours or overnight

• Drain and rinse
• Add to a pot with fresh water, bay leaf, garlic, and onion (if using)
• Bring to a boil, then reduce to a gentle simmer

• Cook uncovered 60–90 minutes, stirring occasionally
• Add water as needed to keep beans submerged
• Cook until tender but not falling apart

• Add salt once beans are fully cooked
• Taste and adjust seasoning

BUILD IT YOUR WAY

• Add jalapeño, chipotle, or chili flakes while simmering for heat
• Finish with a squeeze of lime
• Top with avocado, herbs, or crumbled cheese
• Use in bowls, tacos, soups, or on their own

SWAPS & NOTES
• Chickpeas: soak 6–8 hours or overnight, then simmer 90–120 minutes
• White beans: soak 6–8 hours or overnight, then simmer about 60–90 minutes
• Don’t salt early — it can slow softening
• Leftovers hold well and freeze easily