Black Bean Broth

Black bean broth is a delicious by-product of cooking black beans from dry. It is wonderful and extremely nutritious. Beyond its simple culinary use, though, some have found it an effective relief for symptoms of arthritis and gout! I’ll explore both uses in this article.

The Culinary Use Of Black Bean Broth

First, the culinary use of black bean broth. I actually discovered this myself after cooking black beans from dry one day. I am very averse to throwing away nutrients, so I kept the cooking liquid and added a little salt. I was surprised to find this extremely flavourful – probably more flavourful than the beans themselves!

I am a big fan of broths. You can get a lot of nutrition from them which you would otherwise miss. For instance, I always keep my potato peels and boil them to get their nutrients and flavour out. They are great alone (with some salt again), or, if I have some onion peels, I’ll add them too, and that’s just perfect.

There are all sorts of foods and scraps you can use to make broth. Carrot leaves for example – why throw them away when they have a delicious taste for broth? Or the tough green part of leeks? Many, many kitchen scraps are great for broth*. And the cooking liquid for many other things is even better.

*Experiment, but do avoid the leaves, stems, shoots, etc from solanaceae; tomatoes, potatoes, aubergines/eggplants, peppers. The fruits and tubers from these plants are fine, but the leaves and stems are toxic.

So if you’re thinking of being extremely economical, how about taking your black bean broth, by which I mean the cooking liquid from your black beans, then adding potato peels, onion peels, carrot leaves, and leek leaves? Boil it all for half an hour and you’ll have a first class broth that was in effect for free.

You can keep kitchen scraps like these in the freezer until you’ve got enough to use. Enjoy!

Black Bean Broth Recipe

If you want a more elaborate black bean broth, though, I recommend this recipe:


1 small onion, finely chopped

1 tsp freshly ground cumin

1 medium clove of garlic, finely chopped or crushed

The stock from cooking a batch of black beans

Soy sauce

Some greens: spinach, bok choi, collard greens, or whatever you feel like using.


Fry the garlic, onion, and cumin in the bottom of a saucepan for about five minutes. Add the stock and bring to the boil. Meanwhile cut the greens into shreds. Add them to the black bean broth, and turn down the heat. Simmer until they are tender, and add soy sauce and salt to taste.

You may wish to garnish the black bean broth with a few black beans you have leftover from whatever you were doing with them in the first place 🙂

You may also want to check out this recipe, which uses black bean broth to add flavour to aubergines (eggplants): Easy Black Bean Recipe With Aubergine

Black Bean Broth For Gout

Now what about the use of black bean broth for gout and arthritis?

Black bean broth is used by many sufferers of gout. It doesn’t work for everyone, but those who do find it works often swear by it.

To treat symptoms of gout, you should drink black bean broth at the first sign of symptoms, or else regularly as a preventative.

A forum user on a website dedicated to gout recommended this recipe:


200g black beans

2 litres water

100g ginger


Rinse the black beans and make sure to remove any possible small stones or similar that might have gotten into the packet.

Chop the ginger into coin-sized slices. Add the ginger and the beans to the pot, and bring to the boil. Simmer for 90 minutes.

Then throw away the beans, and keep the black bean broth. Drink 2-3 cups (half a liter) of the broth at a time.


In this recipe, the ginger is used as an anti-inflammatory and also helps improve the taste.

I don’t have gout so I can’t comment, but perhaps it would be better to keep the beans, at least some of the time! Black beans are very tasty. You would need to boil for a bit longer for them to be properly cooked (around 2 hours), or to soak them overnight with a teaspoon of baking soda (this allows the beans to cook very fast). The only trouble with the latter method is that you throw away the soaking water, and I don’t know how much of the effective components of black beans is lost this way. All I can say is, give it a try and see what works better.

I would also recommend adding salt, and maybe a bit of onion. That won’t help its curative properties especially, but it will certainly taste better. I can’t imagine drinking black bean broth without just a bit of salt 🙁

I hope this helps.