epicurious5.0
Creamy Black Beans
I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes, too. Make extra for bean and cheese tacos!
👥 6 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 25 min👤 Alan Delgado📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●pot
- ●blender
📝 Preparation Steps
1
If using dried beans, rinse and drain 1 lb. dried black beans in a colander or fine-mesh sieve; transfer to a large bowl. Pour in water to cover by 2" and let soak in refrigerator at least ⏱️ 4 hours and up to ⏱️ 12 hours.
2
Heat 5 Tbsp. vegetable oil in a small pot over medium-high. Cook ¼ large white onion, thinly sliced, 3 garlic cloves, thinly sliced, and ½ medium jalapeño, thinly sliced, stirring often, until beginning to take on some color, 6–⏱️ 8 minutes. Add 3 bay leaves, 1½ pasilla chiles, halved, seeds removed, 1 guajillo chile, halved, seeds removed, 1 Tbsp. ground cumin, 2 tsp. dried oregano, 1½ tsp. dried thyme, and 1 tsp. freshly ground black pepper. Cook, stirring often, until fragrant, about ⏱️ 2 minutes.
. vegetable oil5 Tbspbay leaves3½ pasilla chiles, halved, seeds removed1. ground cumin1 Tbsp. dried oregano2 tsp½ tsp. dried thyme1. freshly ground black pepper1 tsp
3
If using dried beans, add beans and their soaking liquid to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until beans are tender, 45–⏱️ 55 minutes.
4
If using canned beans, add three (15.5-oz.) cans black beans (do not rinse) to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until flavors have come together, 15–⏱️ 20 minutes.
5
Drain beans in a fine-mesh sieve set over a large bowl; remove bay leaves and discard. Working in 2 batches if needed, purée bean mixture and ¾ cup bean broth in a blender, adding more bean broth if needed, until thick and hummus-like in consistency. Taste and season with salt. Discard any remaining bean broth. Do ahead: Beans can be cooked 5 days ahead. Let cool; cover and chill. Reheat over low, stirring often.
bay leaves3
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...