1/2 Tray Of Black Beans Recipe
Make 1/2 Tray Of Black Beans Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beans
Garnish & Finish
Method
Beans
- 1
Sort and rinse
Place the dried black beans on a baking sheet or clean surface and pick out any stones or shriveled beans. Transfer to a colander and rinse thoroughly under cold running water.
- 2
Soak the beans (overnight or quick soak)
Overnight method: Put the rinsed beans in a large bowl and cover with 18 cups of fresh cold water. Soak 8–12 hours at room temperature. Quick-soak: place beans in a large pot, cover with 6 cups water, bring to a boil 2 minutes, turn off heat, cover and let sit 1 hour. After soaking, drain and rinse the beans.
- 3
Prepare aromatics
In a heavy-bottomed stockpot (12–16 qt) or large saute pan with high sides, heat 4 tbs olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and minced jalapeño (if using) and cook 1–2 minutes until fragrant, taking care not to burn the garlic.
- 4
Toast spices
Add the ground cumin and dried oregano to the aromatics and stir for 30–45 seconds to bloom the spices.
- 5
Combine beans and liquids
Add the drained beans to the pot, then pour in 12 cups of low-sodium broth (use water if you prefer). Add the 2 bay leaves. Increase heat to high and bring to a gentle boil.
- 6
Simmer
Once boiling, reduce heat to maintain a low simmer. Partially cover the pot and simmer until the beans are tender but not falling apart, about 60–90 minutes depending on bean age. Stir every 10–15 minutes and add additional hot water or broth (1/2–1 cup at a time) if the liquid level drops too low. Skim any foam from the surface during the first 15–20 minutes of simmering.
- 7
Season near the end of cooking
When beans are nearly tender (after about 50–70 minutes), season with the kosher salt (2 tbs) and black pepper (2 tsp). Continue simmering 10–20 minutes to allow the salt to penetrate and the beans to fully tenderize. Taste and adjust salt and pepper as needed. If you want a creamier texture for a tray, use the back of a spoon to mash about 1–2 cups of beans against the side of the pot and stir—this will thicken the cooking liquid into a saucy consistency.
- 8
Finish
Remove from heat. Discard bay leaves. Stir in 4 tbs fresh lime juice and 1 tbs extra olive oil (optional) to brighten and slightly enrich the beans. Let rest, covered, 10 minutes so the flavors meld and the beans thicken slightly.
- 9
Transfer to tray and keep warm
For a half tray serving: transfer the beans to a half-size catering tray or equivalent serving container. If preparing ahead, keep warm at 140°F (60°C) in a warming drawer or covered in a low oven (200°F/95°C). If the beans have thickened too much, stir in small amounts of hot broth to reach the desired sauciness.
Garnish & Finish
- 10
Prepare garnish
While beans are resting or when ready to serve, toss the chopped cilantro and sliced green onions together. Keep chilled until serving if prepared ahead.
- 11
Dress and finish the tray
Just before service, sprinkle the cilantro/green onion mixture evenly over the top of the tray. Drizzle the reserved 1 tbs extra olive oil (optional) over the beans and offer extra lime wedges on the side for guests to add more acidity to taste.
- 12
Serving notes
Serve hot as a side for rice, meats, or as part of a buffet. Beans can be made a day ahead; cool, refrigerate, and reheat gently with a splash of broth to loosen. Adjust salt and lime after reheating.