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Active Time
15 min
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Total Time
2 1/4 hr
Don't be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor. Since I can't use a meaty bone or lard for a boost, I rely on my trusty trinity of Sherry, balsamic vinegar, and soy sauce, three power ingredients that play well together. The pressure cooker makes cooked-from-scratch beans easily feasible for a spur-of-the-moment supper, though I still prefer to cook up a pot on the weekend; beans thicken as they stand, so by making them ahead and thinning them before serving, I actually get more. This recipe serves as the base for two different meals: I set aside half forflavorful beans and riceand purée the other half into ahearty soupspiked with additional Sherry and lime juice.
Ingredients
Makes 8 to 9 cups
Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.
·Beans can be cooked in about one third of the time in a 6- to 8-quart pressure cooker. Follow recipe, combining beans with onion, oil, water, and salt in pressure cooker. Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, until beans are tender, 30 to 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
·Beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then covered up to 1 week, or freeze up to 3 months. Beans thicken considerably as they stand, so thin with water when reheating over moderately low heat.
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Reviews (52)
Back to TopI made this today, following the gist of the recipe. I used a hodge podge of beans we had laying around (maya coba, navy, pinto, 2 others I didn't recognize), added two bay leafs, and the correct ratios of salt, sherry, soy, and balsamic vinegar. I also tossed in a pinch of red pepper flakes and cumin for interest and the result was great. Next time, two pinches of red pepper.
Matt S
Seattle, WA
4/19/2022
Really good I made in pressure cooker added extra sherry
rebecca1234
Seattle
12/29/2019
This recipe is fantastic and has become a favorite staple in our house. I do add cumin, a bay leaf, and omit the sherry. The beans are amazing served over tortillas, fried eggs and sprinkled with feta cheese and cilantro.
CAdreamin
Okemos, MI
11/22/2013
Awful. I made it exactly as written and waited until the next day as suggested by other reviewers.
karengr
Boston, MA
11/4/2013
我做了几次。我们爱他们!我的爵士ve them with Basmati rice, sliced bananas and cilantro. Sounds weird I know - but really yummy. They are even better the next day.
StarSpritekins
Lexington, SC
10/11/2013
These beans were great! Made verbatum, except cooked longer for very soft beans and used an immersion belnder to thicken them up the way we like. Served with traditional grated cheddar, chopped red onion and Greek yogurt (sour cream) and of course rice! Made my kids very very happy! One of our favorite meals, and I love the balsamic and soy additions, might have even added a tad bit more. Totally Great Beans!
kimmimz
Geneva, Switzerland
9/2/2013
The black beans turned out exceptionally tasty. I didn't have sherry so subbed madiera and added some epazote during the cooking. Used my beans in a Mango, Black Bean and Roast Corn salad - a hit at dinner.
alen
Cleveland
6/4/2013
Followed recipe exactly except used only 6 cups of water, and the results were wonderful - a real surprise - I was worried they'd be bland but that blend of sherry, soy, and balsamic is amazing - such a subtle, complex flavor - try it you will be pleasantly surprised! (I am not a vegetarian but I prefer this to beans with meat!)
actang73
CT by way of CA
5/18/2013
One of the great recipes of the world. I don't know why it's so good. It's so simple. I've made it over and over; now always use 3 pounds of beans and freeze two for later.
tonymsrad
Knoxville
5/3/2013
I have to amend my previous comment. I made this again today, with black beans. Last time I used kidney beans. The black beans worked perfectly.
agirloutthere
Cincinnati
2/14/2012
I tried this recipe a while back. It took forever to get the beans to the desired consistency. I had to add a lot of cooking time at the end. Any words of wisdom? Should I soak them overnight perhaps and then proceed?
agirloutthere
Cincinnati
2/14/2012
A delicious way to cook beans. Simple and sophisticated flavors. I used navy beans and worked great. The color was'nt pretty. I liked that it didn't take a lot of effort. Perfect for a cold day and I can eat these plain or in other recipes calling for beans.
gyshino
Seattle
1/21/2012
I made these beans with canned beans in about 15 minutes, and its just what you need to kick an average can of beans into a dish that is memorable.
bowdenea
8/27/2011
This is a great recipe. The only thing I do different is cook the rice along with the black beans. I used 6 cups of water and after adding the vinegar, sherry, and soy sauce I add 1 1/2 cups of white rice. This turns out to be delicious. great meal for vegetarians.
missylee
los angeles, ca
2/7/2011
ok so the first time i made this, I followed the recipe to a T. And yes, it was a bit...off. But this is easily fixed. Knock off one cup of water. Substitue two cups of the water with chicken or veggie broth. Add a clove of chopped garlic and some dried oregano. double the sherry and soy. perfection. as good as any black bean recipe with meat. I also added an extra half of and onion.
Anonymous
los angeles
11/26/2010
