Black beans

Black beans

Big pot of black beans for soup, tacos, over rice, or a million other ways.


  • 1 pound dried black beans
  • 2 tablespoons of minced garlic (6-ish whole cloves, peeled and crushed)
  • 1 yellow onion, finely chopped or pulsed in a food processor
  • 0.25 tsp liquid smoke
  • 1 tablespoon lime juice
  • Salt to taste


  1. Put beans, garlic, onion, and liquid smoke in a pot. Fill with water until there’s a couple inches over the top. Boil for a few minutes, then simmer for 2-ish hours or until beans are done. Add water as needed, but allow the onion and garlic to form a starchy sauce around the beans.
  2. Add lime juice and salt to taste.
  3. Serve over rice, in burritos, with eggs, on their own, with crusty bread … etc.


  • Swap lime juice for orange juice if you have one and not the other
  • White onions work more or less as good as yellow ones
  • Add some diced poblano pepper for a little spice - about half a pepper w/ no seeds for kids