Comments on: How to Cook Black Beans (From Scratch!)

By: Cookie and Kate

Cookie and Kate — Fri, 04 Sep 2026 03:04:52 +0000

In reply to Janine. Hi Janine, I have a black bean soup recipe, and you can used the cooked beans in it.

By: Janine

Janine — Thu, 03 Sep 2026 14:39:09 +0000

Hi Kate,
The beans are delicious, thank you for sharing your recipes.
I want to turn the beans into black bean soup, any suggestions/ideas.

By: Cookie and Kate

Cookie and Kate — Tue, 11 Aug 2026 03:29:38 +0000

In reply to Christina. Hi Christina, yes you can just double the amounts of everything.

By: Christina

Christina — Fri, 07 Aug 2026 19:12:47 +0000

Hi Kate, these beans are excellent and have become a staple in my household. If I were to double the recipe for a party tomorrow, would I keep all the proportions the same?

By: Cookie and Kate

Cookie and Kate — Fri, 24 Jul 2026 03:01:58 +0000

In reply to John Wadleigh. Hi John, dried beans do have a long shelf life, but how old they are impacts the cooking time. Soaking them and checking them frequently helps ensure they are cooked completely.

By: Gary Williams

Gary Williams — Sun, 19 Jul 2026 23:02:06 +0000

I’ve tried many black bean recipes, vegetarian and non-vegetarian, and I can honestly say that this is my favorite by a wide margin. I never would have thought of using orange zest but that makes such a big difference. Fantastic recipe!

By: John Wadleigh

John Wadleigh — Sat, 11 Jul 2026 23:23:26 +0000

Great recipe and full of detailed tips, thank you! But wanted to get clarity on your tips around fresh versus older beans, especially when they are dry beans in a bag from the store. I would’ve thought dry beans last practically years? How to determine freshness when buying from a healthy grocery store? And when do fresh beans become “older” beans? After 1 year?

By: Bonnie

Bonnie — Thu, 02 Jul 2026 12:56:50 +0000

Made this recipe this week and wow! Delicious! This goes into our rotation, and there were plenty to freeze (just two of us) and wonderful meals this week! Love the options you provide as well. Much appreciated!

By: Lynne

Lynne — Wed, 24 Jun 2026 18:40:21 +0000

I sprouted the black beans first, then followed the recipe exactly, except that I doubled it. By the time the beans were fully cooked, only about half the water was absorbed, if that. I had to pour off at least a quart. I don’t know what went wrong. The beans were fresh when I bought them – not bagged – at an organic foods co-op, but were stored in a glass jar in a cabinet for several months before I cooked them. This may not be the fault of the recipe so I hesitate to give it a star rating.

By: Sherry Sinacori

Sherry Sinacori — Sat, 06 Jun 2026 01:48:19 +0000

These scratch black beans are delicious. I have made both soak and not to soak prior to cooking.. I love not to soak as the beans hold their beautiful color. Cook time was about 1 hr 10 minutes. Followed exact recipe. Everyone loved them. Heart warming good. Thank you.