Black Beans Recipe

Sort the dried black beans, removing any stones or shriveled beans. Rinse thoroughly under cold running water.

Place the rinsed beans in a bowl and cover with at least 6 cups cold water. Soak overnight (8–12 hours) or use a quick-soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before cooking.

In a heavy-bottomed pot or Dutch oven over medium heat, add 2 tablespoons olive oil. When hot, add the chopped onion and sauté 5–7 minutes until soft and translucent, stirring occasionally.

Add the minced garlic, diced green pepper and chopped jalapeño (if using). Sauté 1–2 minutes more until fragrant, taking care not to brown the garlic.

Stir in the ground cumin, dried oregano and smoked paprika; cook 30–45 seconds to bloom the spices.

Add the soaked and drained beans to the pot and stir to coat in the aromatics and spices.

Pour in 6 cups fresh water (or 5 cups water + 1 cup broth if using). Add 1 bay leaf (keep one if you added two earlier) and bring to a gentle boil over medium-high heat.

Reduce heat to low so the pot maintains a gentle simmer. Partially cover and simmer for 60–90 minutes, stirring occasionally and skimming any foam. Begin checking for doneness after 60 minutes; beans should be tender but not falling apart. Cooking time varies with bean age.

During the last 10–15 minutes of cooking, season with kosher salt (about 1.5 teaspoons) and 1/2 teaspoon black pepper. Add more salt to taste—adding salt earlier can sometimes toughen beans, so this timing helps them soften properly.

If you prefer a creamier, thicker sauce, mash 1/2 cup of the cooked beans against the side of the pot with a spoon and stir back in, or use an immersion blender to pulse a few times—do this gently to keep some whole beans intact.

Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning with additional salt, pepper or lime juice as desired. If the beans are too thick, add up to 1/2 cup hot water or broth to loosen.

Remove and discard the bay leaf. Optionally drizzle 1 teaspoon olive oil over the beans before serving for extra sheen and flavor.

To Serve

Serve hot as a side dish, over rice, in tacos, burritos or bowls. Garnish with extra cilantro, diced onion or crumbled queso fresco if desired.

Storage

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of water or broth.