We love black beans. They’re very well suited to our lazy style of cooking. And, contrary to popular opinion, they don’t require half as much effort as people think.
You don’t need to pre-soak them. In fact, according to the highly scientific The Food Lab, you shouldn’t soak them. And we completely agree. Soaking your black beans makes them lose their dark color, flavor and starchiness. All of that just to save about 20 minutes of low-maintenance simmering on the stove? Not worth the trade-off.
The easiest way for us is to pour some dried beans in a pan, add enough water to submerge them about an inch, add some salt, and let them simmer away at the stove. An hour into the process, check for done-ness, and keep checking every 5 minutes or so after, until they’re cooked to our desired softness.
For the black bean salsa, we left them a little firm. If you’d like them creamier, let them cook (add more water as needed) until they get softer.
Once cooked, we added some chopped veggies, cilantro, lime and cajun spice (we love the one from Bayara). Mixed it up, and despite our good intentions of making some Mexican food for dinner to go with this, we ended up eating it straight from the bowl. So if that happens to you, don’t worry you’re not alone.