Simmered Black Beans

These are as tasty as the previous reviewers have noted. As a testament to their deliciousness, my vegetarian daughter ate and enjoyed a bowl of them, with no accompaniments, just after I’d finished making them. According to her, they “smelled and tasted heavenly”!

I wanted to try the quick soak method mentioned by bab56 and southerncooker, but the 6 hour soak and 2 hour slow simmer in the recipe instructions fit my schedule better, soaking the beans during the day and cooking them in the evening. My package of beans weighed 900g so I made a double batch, ½ for these enchiladas and the rest for the freezer.

Definitely the way I will cook black beans from now on.

Oh YUM!!! These Black Beans were so good!! I wanted to use them to make the "Black Bean Enchiladas" the same day, so I did a quick soak method. That is bringing them to a boil and then letting them sit for an hour. I was canning salsa at the same time so decided to utilize my slow cooker . I cooked them on high for 4 hrs and then transferred them to a pot on the stove to finish the recipe. I love the cilantro in these!!!! So flavorful and good!!!! Very good recipe for black beans!!!!