Rather than heating up canned beans, start from scratch so you can customize the seasoning and score a more luscious texture.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Rinse black beans. In an 8-qt. pot cover with 4 inches cold water. Refrigerate overnight. (To quick-soak: Boil rapidly 1 minute. Remove from heat. Let stand, covered, 1 hour.)

  • Add onion, garlic, bay leaf, cinnamon stick, ancho chile, and a herb sprigs, such as oregano or cilantro. (Tie stems with twine.) Add additional cold water to cover by 4 inches. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 45 minutes or until just tender, stirring occasionally. Add coarse salt. Cook 20 to 30 minutes more or until soft. Let cool in cooking liquid. Discard bay leaf, cinnamon, chile, and herbs.

Nutrition Facts

627 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 682 mg sodium. 1920 mg potassium; 115 g carbohydrates; 28 g fiber; 5 g sugar; 39 g protein; 0 g trans fatty acid; 135 IU vitamin a; 2 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 367 mcg folate; 0 mcg vitamin b12; 197 mg calcium; 7 mg iron;