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Black Beans with Citrus

Updated: Jun 14, 2022

I was in the mood all day yesterday for some Black Beans and I knew I had a bag in the cupboard. So this morning I gave it a shot. The thing about beans is that every once in awhile they take forever to cook. The bag of beans I had don't expire until next year so I decided not to soak them overnight. Usually I always presoak but I didn't this time. And needless to say, this bag took 6 hours to cook!! Finally in the last 1/2 hour they were done. I just kept simmering them and adding a little water for quite awhile. But they came delicious!!

So for dinner I just had a couple of scoops of beans and some rice. I put on a pot of water for the rice, squeezed a lime into the water, added some cilantro and covered the pot. The rice was delicious!


2 pound bag of dried black beans

1 red onion, chopped

4 medium cloves garlic, peeled, whole

2 bay leaves

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt

1 teaspoon ground cumin

Orange zest, a couple of long pieces

½ teaspoon red pepper

8 cups water, more if needed

2 tablespoons finely chopped cilantro, optional

1 tablespoon lime juice


Place the beans in a colander and rinse very well. Pour the beans into a large Dutch oven or large saucepan.

Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper to the pot. Pour in the water.

Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).

Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few to see if they’re plump and tender.

Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they’re done. If you’re running low on liquid, add water in 1/2 cup increments so the beans are covered at all time. If your beans are older, they can take several hours to cook and require a lot more water.

Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).

Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.

Got enough for the fridge and for the freezer.

This morning they are ready to be bagged for the freezer.

Lime Rice, Cheddar & Black Bean Quesadilla


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