Black Beans Recipe

Soak the beans

Place the dried black beans in a large bowl. Cover with 8 cups cool water and let soak at room temperature 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, proceed without soaking but increase simmer time by 30–45 minutes.)

Simmer the beans

Transfer the drained beans to a large stockpot. Add 10 cups low-sodium broth (or water), bring to a boil over high heat, then reduce to a steady simmer. Skim any foam that rises during the first 5 minutes.

While the beans come to a simmer, heat 3 tbs oil in a large sauté pan over medium heat. Add diced onion, carrot, celery and green pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 7–9 minutes.

Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and set aside.

After the beans have simmered about 30 minutes, stir the sautéed vegetables into the pot so flavors combine.

To the simmering pot with beans and vegetables add cumin, dried oregano, smoked paprika, bay leaves and black pepper. Stir to distribute evenly.

Continue to simmer gently, uncovered or partially covered, for an additional 45–60 minutes, stirring occasionally, until beans are tender but intact. If using unsoaked beans, simmer 75–105 minutes total and check for doneness periodically and add water as needed to maintain a loose stew consistency.

When beans are tender, remove and discard bay leaves. Taste and add kosher salt gradually up to 3 tsp (or to taste), stirring and simmering 5 more minutes to let the salt fully season the beans.

Right before serving, add a squeeze of fresh lime juice to brighten the flavor (about 2–3 limes for this batch) and a small drizzle of olive oil if desired. Adjust seasoning with more salt or pepper.

If you prefer a creamier texture for catering (to hold better on a buffet), remove 2–3 cups of beans with some cooking liquid, mash or purée them, and stir back into the pot to thicken. Reheat briefly to combine.

Transfer black beans to serving pans. Garnish with chopped cilantro, a sprinkle of diced red onion and lime wedges for guests. Offer additional hot sauce at the side if desired.

Keep beans warm in a steam table or chafing dish over low heat, stirring occasionally and adding a little hot water or broth if they begin to dry out. Maintain at serving temperature (140°F/60°C) and stir every 30–45 minutes.