Living in Nicaragua this recipe couldn’t stay behind. Homemade beans, because there is not 1 nicaraguan that buys canned beans. This 4 ingredient, 1 pot recipe starts with adding all ingredients to a stock pot. No soaking beans overnight? No, totally unnecessary. I told you this is an easy one. Don’t be intimidated. I can do it and so can you. Let’s make some beans from scratch!

How to cook beans from scratch?

Start by adding all ingredients to a large stock pot. Bring to a boil, reduce heat and then simmer the beans for about 2 hours. You will end up with tender, flavorful beans. The onion, garlic and broth infuse flavor to the beans. For extra depth of flavor you can add some cumin and/or chipotle, but I usually leave it out. But if you like to, do so when the beans are already tender. This is also the moment you take out the onion and garlic. Next add salt and pepper, stir and take off the heat. Leave them for 10 minutes to let all the flavors blend in. You have mastered the art of cooking beans!

Beans are a staple in our household. I really hope you and your family like these beans too. They are

hearty – so flavorful – easy to make – healthy – versatile – & super yummy

These beans made from scratch go so well with many dishes; taco, burritos, nachos or my take on Gallo Pinto; rice & beans. One of my personal favorites is meat(less)balls; and I use these beans to make them!

Beans from scratch

Flavorful, easy-to-make 6-ingredient beans cooked in 1 pot. No soaking necessary! A foolproof way to cook beans from scratch. They go great with tacos, nachos, enchiladas, burrito (bowls) and more!

Print Recipe

Prep Time 2

Cook Time 1 30

Total Time 1 32

Servings 10 1/2 cup servings

Calories 161 kcal

Ingredients

2 cups beans (I used red beans but black beans work as well for sure)
1 large white or yellow onion (I used a red onion though.. cut in 2)
5 cloves garlic (whole, just peeled)
vegetable broth
water
salt
freshly grounded black pepper

Instructions

Add beans, onion and garlic to a pot and cover with 3 inches of liquid (½ water, ½ vegetable broth)
Cover and bring to a boil over high heat. Then reduce to a simmer and cook for 1 hour 30 minutes to 1 hour 45 minutes or until the beans are tender. If during that time the beans are no longer covered in enough liquid to cook, add more vegetable broth to just cover.
Once tender, remove the onion and garlic and scoop out any excess liquid that’s making the beans soupy (some liquid is good though).
Season beans to taste. I just added salt and black pepper, but a bit of cumin powder (for smokiness), and some ground chipotle (to add some heat) would add extra flavor to the beans. Then increase heat to medium/medium-high (the beans should be bubbling) and cook, stirring occasionally (uncovered) for 10-15 more minutes. The liquid should evaporate a bit more.
Your beans are ready to enjoy now! Store beans well covered in the refrigerator up to a week. Will keep in the freezer for 1-2 months.

Notes

For extra depht of flavor you can add 1-2 tsp of ground cumin and/or 1/2 tsp of ground chipotle.

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