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Photo:Diana Chistruga

Basic mashed black beans recipe in a blue bowl, topped with fresh cilantro

Diana Chistruga

Active Time:15 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts

Active Time:15 minsTotal Time:1 hr 15 minsServings:8

Active Time:15 mins

Active Time:

15 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Ingredients for the basic mashed black beans recipe

Cook Mode(Keep screen awake)Ingredients1pounddried black beans, soaked overnight1tablespooncanola oil1cupfinely chopped white onion4clovesgarlic, finely chopped¼cupchopped fresh cilantro stems8cupswater1tablespoonlime juice1teaspoonsalt

Cook Mode(Keep screen awake)

Ingredients

1pounddried black beans, soaked overnight

1tablespooncanola oil

1cupfinely chopped white onion

4clovesgarlic, finely chopped

¼cupchopped fresh cilantro stems

8cupswater

1tablespoonlime juice

1teaspoonsalt

DirectionsDrain beans. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add garlic and cilantro stems and cook, stirring, until fragrant, about 30 seconds. Add the beans and 8 cups water. Cover and bring to a boil over high heat, then reduce heat to maintain a simmer. Cook, covered, until the beans are starting to fall apart, about 1 hour.Diana ChistrugaReserve 1 1/2 cups cooking liquid, then drain the beans. Mash the beans in the pot with lime juice, salt and 1 cup of the cooking liquid, adding more cooking liquid to reach desired consistency.(Alternatively, puree in a food processor, adding more cooking liquid as necessary.)Diana ChistrugaTo make aheadRefrigerate for up 4 days or freeze for up to 3 months.VariationTo cook unsoaked beans in an electric pressure cooker:Heat oil in an electric pressure cooker on Sauté mode. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic and cilantro stems, cook, stirring, until fragrant, about 30 seconds. Turn the cooker off. Add dried beans and 6 cups water. Lock the lid and pressure cook for 30 minutes. Let the pressure release naturally for 20 minutes. Manually release any remaining pressure. Reserve 1 1/2 cups cooking liquid and drain the beans. Mash the beans in the cooker with lime juice, salt and 1 cup liquid, adding more cooking liquid to reach desired consistency.Associated RecipeBlack Bean-Stuffed Chiles RellenosOriginally appeared: EatingWell Magazine, April 2022; updated February 2023

Directions

Drain beans. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add garlic and cilantro stems and cook, stirring, until fragrant, about 30 seconds. Add the beans and 8 cups water. Cover and bring to a boil over high heat, then reduce heat to maintain a simmer. Cook, covered, until the beans are starting to fall apart, about 1 hour.Diana ChistrugaReserve 1 1/2 cups cooking liquid, then drain the beans. Mash the beans in the pot with lime juice, salt and 1 cup of the cooking liquid, adding more cooking liquid to reach desired consistency.(Alternatively, puree in a food processor, adding more cooking liquid as necessary.)Diana ChistrugaTo make aheadRefrigerate for up 4 days or freeze for up to 3 months.VariationTo cook unsoaked beans in an electric pressure cooker:Heat oil in an electric pressure cooker on Sauté mode. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic and cilantro stems, cook, stirring, until fragrant, about 30 seconds. Turn the cooker off. Add dried beans and 6 cups water. Lock the lid and pressure cook for 30 minutes. Let the pressure release naturally for 20 minutes. Manually release any remaining pressure. Reserve 1 1/2 cups cooking liquid and drain the beans. Mash the beans in the cooker with lime juice, salt and 1 cup liquid, adding more cooking liquid to reach desired consistency.Associated RecipeBlack Bean-Stuffed Chiles Rellenos

Drain beans. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add garlic and cilantro stems and cook, stirring, until fragrant, about 30 seconds. Add the beans and 8 cups water. Cover and bring to a boil over high heat, then reduce heat to maintain a simmer. Cook, covered, until the beans are starting to fall apart, about 1 hour.

Cooked black beans in a skillet, with a wooden serving spoon scooping up some of the beans

Reserve 1 1/2 cups cooking liquid, then drain the beans. Mash the beans in the pot with lime juice, salt and 1 cup of the cooking liquid, adding more cooking liquid to reach desired consistency.(Alternatively, puree in a food processor, adding more cooking liquid as necessary.)

Pureed black beans in a skillet

To make ahead

Refrigerate for up 4 days or freeze for up to 3 months.

Variation

To cook unsoaked beans in an electric pressure cooker:Heat oil in an electric pressure cooker on Sauté mode. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic and cilantro stems, cook, stirring, until fragrant, about 30 seconds. Turn the cooker off. Add dried beans and 6 cups water. Lock the lid and pressure cook for 30 minutes. Let the pressure release naturally for 20 minutes. Manually release any remaining pressure. Reserve 1 1/2 cups cooking liquid and drain the beans. Mash the beans in the cooker with lime juice, salt and 1 cup liquid, adding more cooking liquid to reach desired consistency.

Associated Recipe

Black Bean-Stuffed Chiles Rellenos

Originally appeared: EatingWell Magazine, April 2022; updated February 2023

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Nutrition Facts(per serving)215Calories2gFat37gCarbs11gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.