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
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
- Add in bay leaves, garlic, green onions, vinegar, salt, and water
- Bring mixture to a boil over high heat
- 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
- Adjust seasoning to taste before serving
Notes
Did you make this recipe?
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