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Homemade Austin-Style Black Beans The Homesick Texan Cookbook Spotlight & Cook-Off photo

Austin-Style Black Beans The Homesick Texan Cookbook Spotlight & Cook-Off

These Austin-Style Black Beans are packed with vibrant flavors! A perfect comfort food that’s easy to make and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Beans:
  • 1 pound dried black beans
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 leaf bay
  • to taste Salt
  • 1 lime Fresh lime juice about 1 lime
  • to taste Fresh cilantro chopped (for garnish)
  • Water (for soaking and cooking)

Equipment

  • Large bowl
  • Colander
  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Method
 

Instructions
  1. Start by placing the dried black beans in a large bowl, covering them with water. Allow them to soak overnight. This step helps to soften the beans and ensures even cooking. If you're short on time, a quick soak method can be used: boil the beans for 2 minutes, then remove from heat and let sit for 1 hour.
  2. After soaking, drain the beans in a colander and rinse them under cold water to remove any impurities.
  3. In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Sprinkle in the ground cumin and smoked paprika, stirring to coat the onions and garlic. This step is crucial as it allows the spices to bloom, enhancing their flavors.
  5. Add the soaked, drained beans to the pot along with enough water to cover them by about two inches. Toss in the bay leaf and a pinch of salt.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 1.5 to 2 hours, or until they are tender. Stir occasionally and check the water level, adding more if necessary to keep the beans submerged.
  7. Once the beans are tender, remove the bay leaf and stir in freshly squeezed lime juice. Adjust the seasoning with additional salt if needed. Serve the beans warm, garnished with chopped cilantro for a burst of freshness.

Notes

  • Store cooled beans in an airtight container for up to 5 days in the refrigerator.
  • Freeze portions for up to 3 months, adding a splash of water when reheating.
  • These beans taste even better the next day!