Black Beans Quart Recipe

Rice & Beans

1. 1

   Soak the beans

   Rinse the dry black beans under cold water. In a large pot, combine beans with water for soaking (8 cups). Optional: add 1/2 tsp salt to help soften the beans. Bring to a light boil, then remove from heat and let stand for 1 hour (quick soak) or overnight. After soaking, drain and rinse the beans.

2. 2

   Sauté aromatics

   In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and jalapeño; cook 1-2 minutes until fragrant.

3. 3

   Bloom the spices

   Stir in cumin, smoked paprika, salt, and black pepper. Cook about 1 minute to bloom the flavors.

4. 4

   Cook the beans

   Add the soaked beans to the pot, along with bay leaves. Pour in water for cooking (6 cups). Bring to a gentle boil, then reduce to a simmer. Partially cover and simmer 60-90 minutes, or until beans are tender and creamy. If needed, add more water to keep beans submerged.

5. 5

   Finish

   Discard bay leaves. Stir in lime juice. Taste and adjust salt if needed. If using, fold in chopped cilantro off the heat.

6. 6

   Serve or store

   Serve the black beans with rice or dishes of your choice. Refrigerate for up to 4 days, or freeze for up to 3 months.