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Black Bean Cooking Tips

Cooking black beans with specific herbs can help prevent flatulence

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Black Beans

© 2007 Peggy Trowbridge Filippone

Black Beans Cooking Tips

• Pick through dried beans to be sure there are no small twigs or stones that might break a tooth.

• Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time.

• Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.

• In hot weather kitchens, refrigerate black beans while they soak to prevent fermentation.

• Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.

• The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.

• Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.

• If additional water is needed during the cooking process, use boiling water rather than cold water.

• Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.

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Black Beans Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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