When I cook black beans, they have this gritty texture. What am I doing wrong?

Answer 1

You should try pre-soaking them before you cook them. Then, drain the water off of them. After that, rinse them with fresh water and drain that off. Then, place the beans in new water and bring them to a boil. That should work.

I'm guessing you may be trying to make Cuban Black Bean Soup. So, here's a recipe my good ol' dad used to use.

1 medium onion, chopped (about 2/3 cup)

4 cloves garlic, minced

1 Tbsp. ground cumin

2 Tbsp. oil

32 oz. of black beans

1 can (14-1/2 oz.) chicken broth, divided

1 jar (16 oz.) Thick 'N Chunky Salsa

1/2 cup Sour Cream

COOK and stir onion, garlic and cumin in oil over medium heat in large saucepan 3 min.

PLACE 1 can of the undrained beans and half of the broth in blender or food processor container; cover. Blend until pureed. Add to ingredients in saucepan. Repeat with second can of undrained beans and remaining broth. Add remaining can of beans and salsa to saucepan mixture; mix well.

BRING to a boil on medium-high heat. Reduce heat to low; simmer 15 min., stirring occasionally. Ladle soup into serving bowls. Drizzle each serving with 1 Tbsp. sour cream.

Answer 2

I love cooking dried beans but found with my limited time, I just buy the cans and add all my own spices to it,

I also make a black bean dip for chips with canned beans adding what ever spices you like to taste

Answer 3

If you are using dried beans you will have to soak them overnight to get rid of the grim. Also, sort through the beans because little stones or bad beans are in there. Drain and rinse before putting them in the soup pot.

Answer 4

All dried beans need to be rinsed thoroughly. I like to soak them overnight in the fridge, I think it reduces the gas, then rinse completely before cooking. The grit is just dirt (sand).

Answer 5

Are you rinsing them well before cooking them?