Vanilla and Bean · by Traci York★ 5.0 (16)
How to Cook Dried Black Beans (Soak or No Soak)
NUTRITION · PER SERVING65M COOK
CAL 7%·PRO 19%
CARBS 25G73% OF CAL
2G FIBER1G SUGAR22G OTHER
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for cooking dried black beans from scratch using a slow cooker, stovetop, or oven. A versatile base ingredient for countless dishes.
componentamerican⏲️ slow cooker🫕 dutch oven🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 C (195g) Dry Black Beans (rinsed and sorted, remove any stones/debris)
- 4 C (950g) Water
- 3/4 tsp Fine Sea Salt (see notes)
- 1 Fat Clove of Garlic (Smashed)
- 1 Bay Leaf
- Squeeze of Fresh Lime (optional)
At a glance
PER SERVING · TIME 65M
CAL 7%·PRO 19%
CARBS 25G73% OF CAL
2G FIBER1G SUGAR22G OTHER
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 364mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 601mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.