The first step in preparing a delicious homemade black bean is to soak it for a long time. When absorbed by the beans, the water will gradually soften them, facilitating cooking and contributing to a smooth texture. Just have a big pot, a few glasses of water and a little patience.
Part 1 of 3: Sifting and Measuring the Beans
Step 1. Check that there are no stones in the middle of the beans
As it is collected from the ground, it is possible to find small stones in the middle of the grains. For safety, spread them on a baking sheet and manually remove the stones that may be there. It's terrible when we bite into a pebble like that while eating the beans!
Normally, the pebbles will be light gray, which makes them easily distinguishable in the middle of the beans
Step 2. Wash the beans in a colander
Before putting it on, wash it with water, especially if it is visibly dirty. The initial washing will leave the beans clean and ready to soak, a procedure that serves to soften the outer casing and speed up cooking.
- Stir with your hands, washing the beans evenly.
- When soaking for a long time, the extra rinse becomes unnecessary.
Step 3. Pour beans into a large pot or pan
The chosen container should have enough space to hold the beans and water. Usually a large bowl or pan will do.
- Measure the beans with the help of a measuring cup - it's much easier that way. A standard serving of beans contains about 75 g.
- Soak all the beans at once, unless it is really necessary to do otherwise. This saves you a lot of time.
Step 4. Add a small amount of acid
Before soaking the black beans, pour 15 ml of distilled white vinegar or lemon juice per cup (75 g) over it. The acid will help soften the beans even before they are soaked.
- A little acidity also helps to prevent the beans from melting or completely disintegrating if you cook too long.
- Give preference to freshly squeezed lemon juice, as it is completely natural. If you use a bottle of juice, no problem.
Part 2 of 3: Adding Water to Beans
Step 1. Fill the container with water
Completely submerge the black beans in cold water. The height of the water must exceed that of the grains by about 7.5 cm. Now is the time for you to decide whether to use hot or cold water to soak it.
- Roughly speaking, use 500 ml to 1 L of water for every 75 g of beans. The exact measure depends on the quantity and size of the beans.
- Since beans swell when soaked, place them in a container with extra space, and use plenty of water.
Step 2. To save time, soak the black beans in hot water
If it's in a pot, put it on the stove top and heat it up. If the container is a bowl or something, heat the water in a teapot, and then pour it over the beans. Black beans need to be soaked for one to four hours.
- If the amount is small (from 300 to 600 g), you don't need to soak it for so long.
- When soaking the beans, the starches in the casing will break down, facilitating the cooking that will follow.
Step 3. Soak overnight
To worry less about the whole process, let the beans soak at room temperature and find something else to do for the next six or eight hours. Set an alarm clock or cell phone alarm to remind you to get back to beans. There is no easier thing.
- If you run out of space in the kitchen, soak the beans in the fridge.
- Cold water is convenient when you can leave the beans for a long time and cook them later in the day. Before leaving, put the beans in water.
Step 4. Rinse the beans
Remove the beans from the container and place them in a colander. Turn on the tap and shake the container. The beans are ready to be cooked and savored. Use it in your favorite recipes.
Rinsing is not strictly necessary, but it will help remove some starches that make digestion difficult and cause gas
Part 3 of 3: Cooking and storing black beans
Step 1. Cook beans for one to two hours
Put it in a large pot and submerge it in water. Turn the heat on high, and when it starts to boil, wait ten minutes and lower the heat to low-medium until the end of cooking. A normal amount of beans takes 45 minutes to two hours to cook.
- While the beans cook, leave the pan half covered so that the heat has nowhere to go.
- The perfect stitch is soft but still firm, with the shell intact. With a spoon, open a bean, and assess the degree of doneness. Try it out.
Step 2. After consuming the beans, store the rest in the refrigerator
You can use freshly cooked black beans in stews, sauces, stews and other delicious dishes. Otherwise, you will need to put it in the fridge after it has cooled down a bit. In order for it to maintain its freshness, the ideal is to place it in a small pot with a lid.
- Store the beans with the broth as they will continue to absorb moisture.
- Store in the refrigerator for up to five or seven days.
Step 3. Freeze the beans for another time
If you're not going to eat it right away, one option is to freeze it. Give it a final rinse to return to room temperature and place it in a freezer bag. Be careful that nothing inside the freezer crushes or hides the beans. It would be a waste to forget him in there.
- Frozen, the food can last from six to eight months.
- Thaw it at room temperature, not in the microwave.
Step 4. Ready
- It pays a lot to buy raw black beans and cook them at home. A package yields about four times as much as a ready-made box.
- Homemade black beans retain more of their natural nutrients, so it is convenient to use them in healthy recipes.
- Look for organic beans from independent producers and small shops linked to family farming.
- If seasoning with salt, do so after cooking. Otherwise, salt may prevent it from getting soft.