Smoky Southwestern Black Beans: A Flavorful Vegan Delight! 🌶️

Name: Black Beans
Prep Time: 4 hours
Cook Time: 1 hour
Total Time: 5 hours
Description: Serve these beans hot with steamed rice or tortillas, or use them in Spinach and Bean Quesadillas. They may be frozen in airtight containers for future use.
Recipe Category: Black Beans
Keywords: Beans, Southwestern U.S., Caribbean, Mexican, South American, Vegan, Low Cholesterol, Healthy, Free Of…, Weeknight, Freezer, Stove Top, Easy
Aggregated Rating: ⭐⭐⭐⭐⭐ (5)
Review Count: 14
Calories: 331.8 per serving
Fat Content: 1.5g
Saturated Fat Content: 0.4g
Cholesterol Content: 0mg
Sodium Content: 267.3mg
Carbohydrate Content: 62.5g
Fiber Content: 15.2g
Sugar Content: 5.2g
Protein Content: 19.9g
Recipe Yield: 2 1/4 cups

Prepare Beans:
- Place beans in a colander and rinse thoroughly under cold running water.
- Pick over the beans, removing any stones or foreign objects.
Soak Beans:
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- Transfer cleaned beans to a clean pot.
- Cover the beans with fresh cold water and soak for at least 4 hours, or preferably overnight. This helps to expedite the cooking process.
Drain Beans:
- After soaking, drain the beans using a colander.
Cook Beans:
- In a large stainless steel pot, combine the soaked beans, 1 quart of water, and all the remaining ingredients.
- Bring the mixture to a boil over medium-high heat.
Simmer:
- Once boiling, skim any foam that rises to the surface.
- Reduce the heat to low and simmer uncovered until the beans are tender, about 1 hour. Stir occasionally.
Drain Liquid:
- Once the beans are tender, drain the cooking liquid using a colander.
- Reserve the liquid for use in other recipes, if desired.
Serve:
- Discard the bay leaf.
- Serve the cooked black beans hot alongside steamed rice or tortillas.
- Alternatively, use them as a filling for Spinach and Bean Quesadillas.
- Any leftover beans can be frozen in airtight containers for future use.