Black Beans - Advice Needed

[Nickel]

I was so proud of myself today for soaking my beans all day, then cooking up a big ole pot. The only problem is that they taste like...nothing. They have zero flavor. I imagined the sauce/gravy being thick and flavorful but it was just really watery, bland and disappointing.

This is the recipe I used:

1 lb dried black beans
1/2 yellow onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 chicken bouillon cube
Leaves from 1 bunch of fresh cilantro

According to the directions I rinsed and picked through the beans*, then dumped everything in a pot with 10 cups of water and cooked for about 2 hours, stirring often. (Brought to a boil, then simmered).

*My only deviation was to soak the beans for 6 hours beforehand.

Is the problem the ingredients or the technique? In hindsight the ingredients don't sound like the makings for what I had in mind, but I'm at a loss for what I should do differently next time. Any advice?

The upside is that I made some kick ass Ropa Vieja so I just mixed it all up in a bowl with some rice and the beans so I couldn't tell that the beans were boring. The downside is now I have a huge pot of flavorless beans that I don't necessarily want to throw out. Is there anything I can do to this batch after the fact that might make them a little more palatable?

 

[Baja28]

Throw some old bay on them.
Make black bean soup.
Make burritos for dinner one night.
Freeze some and add them to your kick ass salsa with corn when tomatoes ripen.
Mix them with cream cheese & sour cream as a bean dip.
Mash them up and make refried beans.

 

[Wenchy]

A bouillon cube is usually only good for a cup of flavored broth.

Beans have little flavor on their own.

You can make some concentrated broth and add it to the beans or add the Old Bay (if you like the taste)

 

[Nickel]

A bouillon cube is usually only good for a cup of flavored broth.

Right? And only 1/2 an onion and 3 garlic cloves doesn't seem like enough. Maybe I'll just dump a bunch of Tony Chachere's in it and call it a day.

 

[Wenchy]

Right? And only 1/2 an onion and 3 garlic cloves doesn't seem like enough. Maybe I'll just dump a bunch of Tony Chachere's in it and call it a day.

Tony's will work. Reheat it on the stove so the seasoning can get in the beans.

 

[Rael]

Nickel, I don't see any saltiness in the ingredients in the recipe, other than a bouillon cube. Also, no black pepper? Your Tony Chachere's or Mikey's suggestion of Old Bay should take care of a lot of the salt need, though. Just my thoughts..

 

[Rael]

Tony's will work. Reheat it on the stove so the seasoning can get in the beans.

I should have read the whole thread.

 

[Nickel]

Nickel, I don't see any saltiness in the ingredients in the recipe, other than a bouillon cube. Also, no black pepper? Your Tony Chachere's or Mikey's suggestion of Old Bay should take care of a lot of the salt need, though. Just my thoughts..

I think I just put too much faith in the recipe the way it was written.

 

[Rael]

I think I just put too much faith in the recipe the way it was written.

I do the same thing sometimes, the way it's written (or even how they show it on TV) sounds or looks good. But then you put it together, and...not necessarily. One thing that seems to be a pattern I read over and over is balance (that's why the lack of salt in the recipe just jumped out).

Still learning.

 

[Merlin99]

I was so proud of myself today for soaking my beans all day, then cooking up a big ole pot. The only problem is that they taste like...nothing. They have zero flavor. I imagined the sauce/gravy being thick and flavorful but it was just really watery, bland and disappointing.

This is the recipe I used:

1 lb dried black beans
1/2 yellow onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 chicken bouillon cube
Leaves from 1 bunch of fresh cilantro

According to the directions I rinsed and picked through the beans*, then dumped everything in a pot with 10 cups of water and cooked for about 2 hours, stirring often. (Brought to a boil, then simmered).

*My only deviation was to soak the beans for 6 hours beforehand.

Is the problem the ingredients or the technique? In hindsight the ingredients don't sound like the makings for what I had in mind, but I'm at a loss for what I should do differently next time. Any advice?

The upside is that I made some kick ass Ropa Vieja so I just mixed it all up in a bowl with some rice and the beans so I couldn't tell that the beans were boring. The downside is now I have a huge pot of flavorless beans that I don't necessarily want to throw out. Is there anything I can do to this batch after the fact that might make them a little more palatable?

Don't know what taste exactly you're going for, but I think a couple of chipotles with adobo, and a couple of spoonfulls of cumin would help. Also a smoked ham hock or turkey leg to get some smokiness in them.

 

[migtig]

I always soak my beans overnight, for about 12 hours or longer.

I use much more chicken stock to cook the beans, actually it pretty much replaces the water. Also, depending on your beans - try adding some white wine or even beer to the cooking liquid.

Salt definitely. I salt the beans soak water. Then once I put them on to cook, I salt that liquid sparingly and then taste test later and may adjust and add even more salt.

If I add an onion, I add more than one.

Also depending on the beans, I may add peppers - jalepenos, canned chipotle, etc.

Also, your recipe, the fat content is off. Beans like fatty things - throw some leftover ham meat in, some sliced up uncooked bacon, etc if you have it available for cooking with the beans. You can always fish out the meat before serving if you want. I sometimes add several big spoonfuls of butter instead of meat.

With your leftover black beans, add salsa and cheese to them. Smash them and add some sour cream. Freeze some and pull them out later to add to soup/stews.

 

[Roman]

Smoked Turkey

Don't know what taste exactly you're going for, but I think a couple of chipotles with adobo, and a couple of spoonfulls of cumin would help. Also a smoked ham hock or turkey leg to get some smokiness in them.

I add lots of Smokey Turkey to my Bean Dishes, and remove the bones after cooking all day. Boullion just doesn't cut it for me. The Ham Hocks seem to be a bit too salty, but they are equally as good, especially when adding more liquid to cut down on the salt. If you add one of these two ingredients, you don't need to add any salt, or other flavorings, unless you like them spicey.

 

[Roman]

Onions

I add lots of Smokey Turkey to my Bean Dishes, and remove the bones after cooking all day. Boullion just doesn't cut it for me. The Ham Hocks seem to be a bit too salty, but they are equally as good, especially when adding more liquid to cut down on the salt. If you add one of these two ingredients, you don't need to add any salt, or other flavorings, unless you like them spicey.

Onions, Onions, and LOTS of Onions!!!

 

[mAlice]

...

 

[Nickel]

Thank you for the wonderful suggestions, everyone! I see now that my original recipe was way off base and is maybe just a jumping off point for customization. I think I will just freeze this batch to use in salads or other dishes where their blandness won't matter, and in the future I will cook in smaller batches until I hit on the perfect recipe.

 

[Nickel]

Freeze some and add them to your kick ass salsa with corn when tomatoes ripen.

I do not have a kick ass salsa with corn recipe, but if you do you are more than welcome to share it.

 

[bcp]

Try this.
1 can corn. Drain it, mix it around with about a teaspoon of Olive oil, then put on a cookie sheet into a oven at 400 degrees for 20 minutes, flip it around at 10 minutes so both sides of the kernals get to roast.

while that is going on, take one large onion and chop it up, put it in a pan with some olive oil and cook till almost clear, add 4 fresh chopped garlic cloves
then add two teaspoons of ground Cumin, one table spoon of chili powder and stir till mixed up.
Dump 1 can of black beans and one can of fine diced tomatoes with chili peppers, pour in vegitable stock, depending on what you want to use it for soup or a salsa type dip use more or less of the stock. (you decide)
when the corn is done roasting, add it to the mix, cover and let simmer for 15 to 20 minutes.

serve it in a bowl with some chedder cheese and a plop of sour cream on top.

this will feed about 4 people.

added for whatever reason. I drain the black beans before adding, and I drain a little of the juice from the tomatoe can, but not all, add more or less of the tomatoe can juice depending on how much of a bite you want it to have.

 

[acommondisaster]

Try this.
1 can corn. Drain it, mix it around with about a teaspoon of Olive oil, then put on a cookie sheet into a oven at 400 degrees for 20 minutes, flip it around at 10 minutes so both sides of the kernals get to roast.

while that is going on, take one large onion and chop it up, put it in a pan with some olive oil and cook till almost clear, add 4 fresh chopped garlic cloves
then add two teaspoons of ground Cumin, one table spoon of chili powder and stir till mixed up.
Dump 1 can of black beans and one can of fine diced tomatoes with chili peppers, pour in vegitable stock, depending on what you want to use it for soup or a salsa type dip use more or less of the stock. (you decide)
when the corn is done roasting, add it to the mix, cover and let simmer for 15 to 20 minutes.

serve it in a bowl with some chedder cheese and a plop of sour cream on top.

this will feed about 4 people.

added for whatever reason. I drain the black beans before adding, and I drain a little of the juice from the tomatoe can, but not all, add more or less of the tomatoe can juice depending on how much of a bite you want it to have.

This sounds amazingly good. I'd add a finely diced avocado, too. But I'm definitely making this this weekend.

 

[Rael]

This sounds amazingly good. I'd add a finely diced avocado, too. But I'm definitely making this this weekend.

It does sound good, how'd it turn out? It sounds a little like the ingredients in a tortilla soup recipe we had a while back (which is excellent).

 

[Baja28]

I do not have a kick ass salsa with corn recipe, but if you do you are more than welcome to share it.

I don't have recipies, I shoot from the hip. bcp's sounds good but more work thank ole Mikey is up for.

I simply throw chopped maters, onion, cilantro, basil, garlic powder, finely chopped jalapeno's and a lil lime juice in the blender and chop it all up. Drain excess liquid, pour into tupperware bowls and add beans & corn.