关于此食谱

这个万无一失的食谱能烹制完美嫩滑美味的黑豆。做一锅，整周都能享用黑豆！无需提前浸泡豆子。食谱产出6杯豆子（相当于4罐）；你可以冷冻剩余的或将食谱减半。

步骤说明

1. 1

   First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).

2. 2

   Add the red onion, garlic, bay leaves, olive oil, fine sea salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.

3. 3

   Cover the pot and bring it to a boil ^[over high heat]. Remove the lid and reduce the heat ^[to low] to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).

4. 4

   Once the timer goes off, test a couple of black beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.

5. 5

   Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time.

6. 6

   Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).

7. 7

   Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional fine sea salt, if needed. Use as desired.

8. 8

   Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.

备注

笔记 食谱根据Serious Eats的指导创建。*豆子注意：你的豆子新鲜非常重要。从周转率高的商店新购买的豆子可能只需一小时就能煮好。较老的豆子可能需要在炉子上煮几个小时（还需要更多杯的水）。非常老的豆子可能永远无法完全变软，不适合食用。**水的注意事项：如果你生活在硬水地区，水中的矿物质可能会阻碍烹饪过程（你的豆子会需要更长时间来烹饪）。如果可能的话，使用蒸馏水或过滤水。***冷冻：我喜欢在宽口梅森罐中用烹饪液冷冻剩余的豆子。你也可以使用小冷冻袋——一旦冷冻平后，它们可以堆叠。无论使用哪种容器，请确保豆子在冷冻前已冷却至室温。如果你使用刚性容器（而不是袋子），在顶部留一些空间以便膨胀，并在豆子完全冷冻后再牢固地附上密闭盖子。在冷箱中解冻容器几小时后可根据需要使用。