DRIED BLACK BEANS BULK RECIPES

Steps:

• Rinse and sort the beans to remove any debris.
• Place the beans in a large pot or bowl and cover them by at least two inches with cold water from the sink. The beans will need to soak in this water for at least six hours and up to overnight. Add water as necessary to maintain at least two inches above the beans at all times.
• Once the soaking time is up, drain the water and give the beans a good rinse.
• Return the beans to the pot. Add enough water to cover the beans by 4 inches.
• Add the onion and garlic and bring to a boil on the stove. Maintain a high simmer for 10 minutes, then cover the pot and simmer over low heat for 2 hours. Stir every 20 minutes, until the beans are soft.
• Drain the beans and season to taste with salt and pepper.

Steps:

• Place dried black beans (about 3/4 cup), unsalted chicken stock, and water in a medium bowl; cover and refrigerate for 12 to 16 hours. Heat a medium saucepan over medium-high. Add olive oil to the pan; swirl to coat. Add chopped red bell pepper and chopped yellow onion; cook 5 minutes or until tender, stirring occasionally. Add minced fresh garlic (about 3 cloves), dried oregano, black pepper, and ground cumin; cook 1 minute, stirring frequently. Add the stock and bean mixture to the pan; bring to a simmer. Add 1 bay leaf; reduce the heat to medium-low. Cover and simmer until very tender, about 1?1/2 hours. If the level of water starts to reduce below the surface of the beans, add water, 1 cup at a time. Cool completely. Refrigerate until needed.