Black Beans Recipe

Rinse the dried black beans in a colander under cold running water and remove any stones or debris.

Place the rinsed beans in a large bowl and cover with at least 4 cups of water. Soak for 6–8 hours or overnight. (Optional quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour.) Drain and rinse the soaked beans before cooking.

In a heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering.

Add the finely chopped onion and sauté 6–8 minutes, stirring occasionally, until soft and beginning to brown at the edges.

Add the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook 1–2 minutes more, stirring, until fragrant (be careful not to burn the garlic).

Add the drained beans to the pot with the aromatics and stir to coat.

Pour in 6 cups of fresh water (reserve remaining water in case you need to adjust), add the bay leaves, and bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially (lid slightly ajar) and simmer gently for 60–90 minutes, stirring occasionally, until beans are tender. If the liquid level drops below the beans during cooking, add additional hot water as needed to keep beans partially submerged.

About 10–15 minutes before beans are done, season with 2 tsp salt and 1 tsp black pepper, taste, and adjust seasoning as needed. Continue to simmer until desired tenderness.

If you prefer a creamier texture, mash 1/4–1/2 cup of the cooked beans against the side of the pot with the back of a spoon and stir to thicken the cooking liquid.

Remove pot from heat. Discard bay leaves.

Stir in 1 tbs apple cider vinegar or lime juice to brighten the flavor. Adjust salt and acidity to taste.

Garnish with chopped cilantro and green onion if using. Serve warm as a side dish alongside rice, grilled meats, or on tacos.