Goya Black Beans is actually a fairly clean product with just black beans, water, and salt - no problematic seed oils present. The DIY version uses organic beans and premium sea salt, allowing you to control sodium content while achieving better nutritional density and eliminating any processing additives.
Based on: Black Beans
· Makes approximately 32 servings (equivalent to 8 cans)
· Serving: 0.5 cup (122g) cooked beans
Why This Recipe is Seed Oil Free
Commercial Black Beans from Goya 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 may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic black turtle beans, dried
907g (2 lbs dried beans) · Anthony's Organic Black Beans or Earthly Choice Organic Black Beans
Primary ingredient providing protein, fiber, and complex carbohydrates that will expand to about 4 pounds when cooked
Unrefined sea salt
24g (4 teaspoons) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor and aids in proper bean texture during cooking while providing trace minerals
Filtered water
3-4 liters for soaking and cooking · High-quality filtered water
Hydrates beans during soaking and provides cooking medium for proper texture development
Instructions
Step 1. Sort through the 907g (2 lbs) of dried black beans on a large rimmed baking sheet, removing any stones, damaged beans, or debris. This step is crucial as dried beans can contain foreign objects that would damage teeth. Transfer sorted beans to a large bowl.
Step 2. Rinse the sorted beans under cool running water until the water runs clear, about 2-3 minutes of rinsing. This removes surface dust and begins the hydration process. Place beans in a large bowl and cover with 6-8 cups filtered water (beans should be submerged by 2 inches). Add 1 teaspoon (6g) of sea salt to the soaking water. Soak for 8-24 hours - longer soaking (up to 24 hours) improves digestibility by breaking down oligosaccharides that cause gas.
Step 3. After soaking, drain and rinse the beans thoroughly. They should have roughly doubled in size and feel slightly tender when pressed between fingers. Transfer to a large heavy-bottomed pot or slow cooker. Add fresh filtered water to cover beans by 2 inches (about 8-10 cups).
Step 4. Add the remaining 18g (3 teaspoons) of sea salt to the cooking water. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer. Skim any foam that rises to the surface during the first 10 minutes - this removes proteins that can make the cooking liquid cloudy. Cover partially (leave lid slightly ajar) to prevent boiling over.
Step 5. Simmer gently for 1.5-2.5 hours, stirring every 30 minutes and adding hot water as needed to keep beans covered. Beans are done when they're completely tender throughout and creamy inside when pressed with a fork. Cooking time varies based on bean age - older beans take longer. Taste and adjust salt in the final 15 minutes of cooking.
Step 6. Allow beans to cool in their cooking liquid for optimal texture and flavor absorption. For immediate use, drain and serve. For storage, portion into 122g (0.5 cup) servings in the cooking liquid to maintain moisture. Refrigerate for up to 5 days or freeze in portion-sized containers for up to 6 months. The cooking liquid contains valuable nutrients and can be used as a base for soups or stews.
Storage
Store cooked beans in their cooking liquid in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers for up to 6 months. Beans can be frozen in their liquid or drained - frozen liquid may separate but will remix when heated.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.89
Savings67%
Significant upfront savings with bulk preparation. The 2-pound bag provides the same volume as 8 cans. Additional benefits include controlling sodium content and eliminating BPA-lined can exposure.