I’m so glad to finally be back blogging! I’m so sorry it takes me forever to post! Between completing hours for my degree and home making, things get busy!
So I bought a whole bag of fresh, dried black beans at a local grown and organic grocery store in Orlando called Freshfields! I love that place! ❤️ The bag was a little over 3 pounds of dried beans! I bought this naively thinking it wouldn’t take long to cook dried beans it’s gotta be similar to rice right? False! Big false!
After researching several other blogs on the subject I found out it’s a near all day process! But it’s very important to my husband I that we try our best to eat as organic as possible! By that I mean making our own food. So by making these beans and seasoning them myself I avoid preservation chemicals and copious amounts of sodium! Not really complaining on that though!
You’ll want to add enough water to cover at least 1-2 inches above the bean line because they do soak up a lot of water. However, I think I might have added a little more water than I was supposed to, but it didn’t damage the beans.
After the long soak…you wanna add them to a big flat bottomed pot, this could be a Dutch-Oven or a pot like this. Turn the burner on high and add the beans, cover with water enough to be above the bean line, add in a quartered medium size yellow onion, 2 cloves of garlic (I used garlic paste–I don’t know how well this will be after the fact), and two bay leaves.
As you can see during the boiling process there’s foam that starts to come to the top. Just scrape it off as it comes up. You can leave the beans uncovered and after boiling for about 20 minutes turn the burner to a low setting and let them simmer for about an hour. Then check periodically until they are done and a little soft, but not mushy like retried beans. I cooked them for two hours on a low setting and the last hour I put a lid on the pot partially open so the steam would continue to cook them a little more. This definitely helped soften the beans up!
After that’s done, I turned the stove top off, let the beans rest and cool to room temperature so you can bag them. Just remove the onion chunks, if you use full garlic cloves without shredding them down, remove them too and remove the two bay leaves. But don’t drain the beans, I read in another blog that it causes the beans to shrivel up and taste no bueno. I used quart sized ziplock freezer bags, because well, this is all about freezing yer beans! 😉
I managed to get 4 almost full bags of beans. I still have about a pound of dried black beans left to season, cook and freeze. But this is my final product! They can freeze for up to 4 months so they can last a whole season. It’s fabulous! When you do use the beans, let them completely unthaw and drain the water and rinse them before you put them with your next meal!
That’s it for now! I hope y’all enjoy this “how to” post! Let me know in the comments below if you try it, if you use other seasonings and how it works for you!