Perfect Black Beans

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These tasted great! Have made them twice already.

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I am not a fan of beans, although my family is. It's a consistency thing for me. However, I tried these and really, really liked them. They had exceptional flavor and because black beans are smaller, the consistency didn't bother me much at all. Never thought I would like this type of a recipe, but I would make/eat these anytime. I followed the recipe exactly other than using chicken stock instead of water just to add more layers of flavor.

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I find instead of cooking the beans in just water, I use beef or chicken stock to add more flavor :

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I made this recipe a week or so ago and the only thing I left out was the red pepper (my husband is allergic to hot peppers and used black pepper instead. I will say this will be my recipe for black beans from now on. Simple, tasty and great served over brown rice with a side of corn bread as a meal in itself, especially on a cold winters night. Thank you Melissa, enjoy your show.

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I love this recipe! I made it last week, and this week I used the same recipe but made it with pinto beans to make refried beans. I simply added shredded cheddar and jack cheese. I served this with lime cilantro rice and it was absolutely a hit! Melissa is quickly becoming my favorite food network chef as I have made several of her recipes and have had to make no changes to them to make it work for my own family of four.

For the person that said they would prefer to watch toast burn than to watch her show, obviously no-one is forcing you to watch her show, food network offers many chefs for many tastes. Your comment therefore was unnecessary and quite childish.

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This bean dish is certainly cheap and easy to make, but it's missing some brightness. Maybe some lime or cilantro or bell pepper would help. I found it did need more of the spices than the recipe called for. But all in all, a successful dish for so little money.

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I'm normally not a fan of anything with cumin, but that was the magic ingredient in these beans. I love this recipe. I recently adapted the preparation of beans, using the same spices, to cook only until they were 'al dente' and could then hold up in a cold shrimp salad I concocted (that included edamame, corn, red ion, etc. either way, this is a great preparation if you follow the redipe 100% to serve warm as a side dish or in a cold salad-type dish.

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I was looking for a recipe to stretch our budget. I could not find black beans so I used pinto beans and they turned out great. Only addition added was a couple chipotle in adobe sauce. Our family likes thing spicy. Froze the left overs.

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I fried bacon and put my diced onion in the bacon grease to increase flavor. Had to continue to put additional seasonings into black beans. Turned out good, but had to add alot more of the spices and "special touches". Did not add any sugar.

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The beans were perfect for my palate. I'm not a fan of "hot" dishes and I also tend to like sweeter foods.