Night 1 and Night 2 · Both tested twice

Big-Pot Black Beans, Then Burrito Bowls

Name: Big-Pot Black Beans, Then Burrito Bowls
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4 servings, twice
Cuisine: American
Ingredients: 1 lb dried black beans, rinsed and picked over; 1 onion, halved; 4 cloves garlic, smashed; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 bay leaves; 2 teaspoons salt, added later; Cooked rice, lime wedges and sour cream, to serve; The remaining beans, drained of most broth; 2 cups cooked rice; 1 1/2 cups frozen corn; 1 avocado, sliced; 1 cup salsa; 1 cup shredded cheddar or cotija; Juice of 1 lime; Fresh cilantro

Dried beans cost very little and taste far better than canned, but they take time — so make a big pot once. Night one they are brothy and soupy; by night two they have thickened in the fridge into exactly what a burrito bowl wants.

1 hr 45 minNight 1

15 minNight 2

4Serves, each night

20 minNight 1 hands-on

Night 1

Brothy Black Beans with Rice and Lime

1 hr 45 min

Ingredients

1 lb dried black beans, rinsed and picked over
1 onion, halved
4 cloves garlic, smashed
2 teaspoons ground cumin
1 teaspoon dried oregano
2 bay leaves
2 teaspoons salt, added later
Cooked rice, lime wedges and sour cream, to serve

Method

Put the beans in a large pot and cover with water by 3 inches. Add the onion, garlic, cumin, oregano and bay leaves.
Bring to a boil for 10 minutes, then reduce to a low simmer, partly covered, for 1 1/2 to 2 hours until completely tender. Top up with water to keep them covered.
Stir in the salt only once the beans are tender — salted early, the skins can stay tough. Simmer 10 minutes more.
Serve half the beans in bowls with plenty of their broth, over rice, with lime and sour cream.

Between the nights

Cool the remaining beans in their broth, uncovered, for no more than an hour, then cover and refrigerate. They keep 4 to 5 days and thicken noticeably as they chill, which is exactly what night two needs. Do not leave a large pot of beans to cool on the stove overnight.

Night 2

Burrito Bowls

15 min

Ingredients

The remaining beans, drained of most broth
2 cups cooked rice
1 1/2 cups frozen corn
1 avocado, sliced
1 cup salsa
1 cup shredded cheddar or cotija
Juice of 1 lime
Fresh cilantro

Method

Reheat the beans in a pan over medium heat with a splash of their liquid, mashing a few, until thick and steaming — at least 165 degrees F.
Char the frozen corn in a dry hot skillet for 5 to 6 minutes until blistered in spots.
Stir the lime juice and a handful of cilantro through the warm rice.
Build the bowls: rice, beans, corn, avocado, salsa and cheese.

The bit that matters

Salt the beans at the end, not the start. It is the most argued-about rule in bean cooking, but with older dried beans salting early can leave skins tough — adding it once the beans are tender is the safe way to guarantee a creamy result.

*Approximately 420 calories per serving on night one and 560 on night two. Calories are estimates from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.