Time to put those dry black beans to work! Here's an easy way on how to cook dry beans from scratch - no soaking needed. These beans are packed with plant-based fiber, protein and they're EASY to make.
spices and seasonings of choiceoptional, see notes
In a dutch oven or large pot over high heat, stir together black beans, stock/salted water, bay leaf, and spices. Once at a boil, reduce to a simmer.
Cover pot and simmer beans for at least 1.5 hours. If you have harder water, it may take longer to cook. Occasionally stir and as the beans begin to peak out and show above the liquid, add about a cup of water at a time. You might have to do this a few times.
Test the flavor and the texture of the beans throughout the cook. The beans should be creamy on the inside, with a stable outside. If the liquid from beans is too thin, simmer for another few minutes without a lid.
Salt and flavor the beans based on your preference. I used bouillon powder along with dry spices (smoked paprika, garlic powder, cumin, black pepper) to flavor up the beans.
The longer the beans are simmered, the better they will be. This will give the flavors a chance to develop and thicken up.