As a vegetarian, beans are one of my favorite staples. I was recently in the grocery store looking to stock up on canned beans to have in the pantry. I wanted to season them myself, so I was looking for plain beans. I thought to check the ingredient label just to be sure, and boy am I glad I did! Guess what ingredient I found in a can of plain kidney beans. HIGH FRUCTOSE CORN SYRUP. Are you kidding me?!?! I was in shock and immediately headed for the dried beans. "I'll make them myself," I thought. And so I did.  


1 lb. dried black beans
1 bunch cilantro
2 cups chopped red onion
4 large garlic cloves, minced
In a large bowl, add the dried beans and cover with water, 6-8 cups. Let soak over night. In the morning, rinse the beans and add to your cooking pot. I used a Dutch oven, but any large, heavy bottomed pan will do.

Add the beans, onion, garlic, cilantro, and 6 cups of water.
Bring mixture to a boil, then reduce heat, and cover. After 1 hour, add 1 teaspoon of salt, stir, and simmer uncovered until water is just below the beans.
Remove cilantro and readjust salt. I used kosher salt as well as onion salt and garlic salt. When the beans have cooled, you can portion them out to freeze for later. The one pound bag of beans that I paid less than $1 for produced about 3.5 times what you’d get in a can of processed beans! I love saving money and getting a better final product.


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