Name: Big-Batch Black Beans
Cook time: 15 minutes
Total time: 3 hours
Yield: Makes about 12 cups
Ingredients: 2 lb. dried black beans, washed, picked over; 1 onion, halved; 3 garlic cloves, peeled, lightly crushed; 2 bay leaves; 2 Tbsp. kosher salt; 1 Tbsp. dried oregano; 1 Tbsp. ground cumin

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Recipe information

Total Time
3 hours
Yield
Makes about 12 cups

Ingredients

2 lb. dried black beans, washed, picked over

1 onion, halved

3 garlic cloves, peeled, lightly crushed

2 bay leaves

2 Tbsp. kosher salt

1 Tbsp. dried oregano

1 Tbsp. ground cumin

Preparation

Step 1
Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
Step 2
Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2–2 hours total.
Step 3
Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
Step 4
Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.