Vegetarian black bean chili, November 2012
It’s easy, economical, and healthful to cook your own dried black beans to use in soups or chili instead of buying them canned.
Soaking reduces cooking time and helps make the beans more digestible. Cooking times vary depending on the age and moisture content of your beans.
For 2 cups cooked beans, soak 2/3 cup dry beans in 2 cups water for 8 hours, then rinse. Place soaked beans in a large pot with 4 cups water and simmer, covered, until beans are tender, 45 minutes to 2 hours. Drain.
For 4 cups cooked beans, soak 1 1/3 cups dry beans in 4 cups water for 8 hours, then rinse. Place soaked beans in a large pot with 7 cups water and simmer, covered, until beans are tender, 45 minutes to 2 hours. Drain.
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