Basic Black Turtle Beans
Basic Black Turtle Beans
Plain or Refried ~ Slow Cooker or Instant Pot
Being able to cook dried beans and effortlessly change them into a tasty nutritious meal is a basic skill I think every home cook should strive to master.
Beans are easy to grow and store. They are nutritious and full of fiber. They offer sustainable plant-based protein. They are very economical. They can be cooked in a variety of ways and made into many different and delicious dishes.
There is a catch, especially if you are not in the habit of making beans from scratch. You have to plan ahead and remember to soak and cook the beans. Add to this a busy work week with all of life’s distractions and it can seem like a daunting task. Slow cookers and Instant Pots make this a lot easier. (You can also simmer on a stove, wood stove or pressure cook your beans.)
For me, I use the schedule of a busy work week to remind me to soak and cook the beans. The day I need to soak the beans at night, I leave a bowl and the beans to be soaked out on the counter right in my own way.
After dinner when I am doing the dishes there are the beans. I remember to clean and soak them – it only takes 2 minutes. Again I leave the bowl where I can’t miss it in the morning and get the cooker set up on the counter.
In the morning it’s effortless to give the beans a quick rinse and set them up in the cooker (sitting right there). Set the heat and go to work. (Or a day trip, shopping, yard work etc..)
When I come home my dinner prep is at least half done. It’s so easy to finish off the beans while I get everything else ready.
Leftover beans can be refrigerated for another day’s meal.
I will often cook beans like this on a Thursday and store them in the fridge before people come to stay for the weekend. This gives me a head start for a quick lunch or simple dinner.
The recipe that follows makes beans that are on the softer side. This works really well for soups, refried beans (burritos, tacos, enchiladas, etc.), chili, Dahl, dips, spreads…and more.
Basic Black (turtle) Beans – Plain or Refried
Slow cooker / Instant Pot recipe
Prep time – 10 minutes plus 8 hours soaking time
Cooking time – 8 and 1/2 hours in the slow cooker/ Instant Pot
Makes 4 1/2 cups cooked black beans
Ingredients:
1 lb. dry black beans ( 2 and 1/2 cups)
Water
A small piece of kelp or other sea vegetable(optional)
1/4 to 1 tsp. sea salt
Optional ingredients:
1 tsp. cumin
1 tsp. chili powder
1/2 tsp red pepper flakes or ground chipotle pepper
2 tsp. oregano
1 Tbs. olive oil
Instructions:
Check beans for any small stones or debris by spreading on a plate. Rinse and place in a bowl.
Add water to 2 inches above the beans in the bowl. Soak for 8 hours or overnight.
Drain and quickly rinse the beans. Place in slow cooker and cover with water by 1/2 inch only. Add kelp if using. Secure lid. If your slow cooker has 2 temps (low and high) then the low setting should be enough. If you are using an Instant Pot then set the slow cooker to the highest setting.
Cook for 8 hours. A little more or less is usually okay, you just want the beans to be soft.
Add sea salt and any optional ingredients you like. Simmer for 10 minutes. (If using a slow cooker, turn the heat to high and leave the lid just slightly a jar. If using the Instant Pot turn heat to sauté and remove lid. If you have a glass top use and leave slightly ajar or you can use a large lid from another pot.)
After the beans have cooked for 10 minutes taste and adjust seasoning.
Make sure you have enough liquid in the beans to cook without scorching, but do not add too much.
Continue cooking for another 20 minutes, being attentive to keep the right consistency.
Beans can be eaten as is for a side, used in soup, or added to burritos, tacos, tostadas, enchiladas or grains, and more…!
