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Easy No Soak Black Beans

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I am definitely on team “no soak” when it comes to black beans. In my experience skipping the soaking step not only creates more flavorful beans but also keeps the presence of anthocyanins, the antioxidants, that are lost in the process of soaking and draining the beans. If you are skeptical I encourage you to try it out.

On the other hand, unsoaked black beans take about 20 minutes longer to cook and can be difficult for some people to digest. If you want to improve digestion I would throw a 2-inch piece of kombu, a type of seaweed, in with your beans and remove it with the bay leaves at the end. You can find kombu at most grocery stores in the Asian foods section or online.

Easy No Soak Black Beans

These easy black beans are the most flavorful black bean recipe you will ever eat and no soaking is required.
Servings 6 people
Prep Time 5 minutes
Cook Time 1 hour 50 minutes
Total Time 1 hour 55 minutes

Equipment

  • stock pot

Ingredients

  • 16 oz dried black beans
  • 4 garlic cloves minced
  • 1 bunch of green onions thinly sliced
  • 6 bay leaves
  • ¼ cup apple cider vinegar
  • 8 cups water more if needed
  • 1 tsp kosher salt

Instructions

  • Rinse and drain black beans and place beans in a large stock pot
    Easy Black Beans
  • Add in bay leaves, garlic, green onions, vinegar, salt, and water
    Easy Black Beans
  • Bring mixture to a boil over high heat
    Easy Black Beans
  • Once boiling reduce heat to medium-low, cover, and simmer for 1 hour and 50 minutes. Check beans occasionally to see if they need more liquid
    Easy Black Beans
  • Adjust seasoning to taste before serving
    Easy Black Beans

Notes

You can cook soak your black beans overnight before cooking. Just reduce the cooking time by about 20 minutes.
Course: Side Dish
Cuisine: American, Mexican, Plant-based
Keyword: side dish

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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