This S&W organic black bean product is actually quite clean with only three ingredients: organic black beans, water, and sea salt. No seed oils or problematic additives are present. DIY benefits include significant cost savings, control over sodium content, and avoiding potential BPA exposure from canned goods.
Based on: Black Beans Organic
· Makes approximately 20 servings
· Serving: 0.5 cup (130g)
Why This Recipe is Seed Oil Free
Commercial Black Beans Organic from S&W often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Black Beans Organic may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Dried organic black beans
454g (1 lb bag, about 2.5 cups dried) · Anthony's Organic Black Beans or Bob's Red Mill Organic Black Beans
The main ingredient that provides protein, fiber, and complex carbohydrates when properly cooked and hydrated
Filtered water
6-8 cups for cooking plus extra for soaking · Filtered tap water or spring water
Hydrates the beans during soaking and provides the cooking medium to achieve proper texture
Sea salt
1-2 teaspoons (6-12g) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor and helps preserve the beans while maintaining the authentic taste profile
Instructions
Step 1. Sort through 454g (1 lb) dried organic black beans, removing any stones, shriveled beans, or debris. Rinse the beans in a fine mesh strainer under cold running water until the water runs clear, about 2-3 minutes. This removes surface dirt and broken bean pieces that can make the final product cloudy.
Step 2. Place cleaned beans in a large bowl and cover with 6 cups filtered water (beans should be covered by 2-3 inches of water). Soak for 8-12 hours or overnight at room temperature. Properly soaked beans will nearly double in size and have a slightly softened exterior while remaining firm inside. If soaking longer than 12 hours, refrigerate to prevent fermentation.
Step 3. Drain and rinse the soaked beans thoroughly. In a large heavy-bottomed pot or slow cooker, combine the beans with 6 cups fresh filtered water. The water should cover beans by about 1 inch. Bring to a rolling boil over high heat, then reduce to medium-low and maintain a gentle simmer. Skim any foam that rises to the surface during the first 15-20 minutes.
Step 4. Cook uncovered for 60-90 minutes, stirring occasionally and adding hot water as needed to maintain water level. Test for doneness by pressing a bean between your fingers - it should mash easily but not be mushy. Cooking time varies based on bean age and variety. Add 1-2 teaspoons (6-12g) sea salt during the last 15 minutes of cooking to avoid toughening the skins.
Step 5. Once tender, taste and adjust salt as needed. Allow beans to cool in their cooking liquid for best texture and flavor absorption. The cooking liquid should be flavorful and can be used as a base for soups or reserved for storage. Store cooked beans in their liquid in the refrigerator for up to 5 days or freeze in meal-sized portions for up to 6 months.
Storage
Store cooked beans covered in their cooking liquid in the refrigerator for up to 5 days. For longer storage, freeze in meal-sized portions with some liquid in freezer-safe containers for up to 6 months. Thaw overnight in refrigerator before using.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$1.20
Savings62%
Significant upfront savings with dried beans. One pound of dried beans yields about 20 servings vs buying individual cans. Bulk buying and batch cooking maximizes savings and convenience.