Black Beans Recipe

Sort and soak

Rinse the dry black beans thoroughly under cold water. Pick through and remove any stones or debris. Place beans in a large bowl and cover with at least 4 cups of water. Soak for 6–8 hours or overnight. (Quick soak: bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour.) Drain and rinse before cooking.

Simmer beans

Place the soaked and drained beans in a large pot with 4 cups fresh water and the bay leaf. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, until beans are tender, about 45–60 minutes. Skim any foam that rises. When beans are nearly tender (about 10 minutes before done), season with 1 tsp salt. Drain beans, reserve 1 cup of cooking liquid, and discard bay leaf. (If using canned beans for speed, drain and rinse 4 x 15-oz cans and skip this step; reserve 1 cup of broth or water instead.)

Sweat aromatics

While beans simmer or after they are cooked, heat 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast spices

Add the ground cumin, oregano, and black pepper (and minced chipotle if using) to the aromatics. Stir and cook 30–45 seconds to bloom the spices, being careful not to burn the garlic.

Combine and simmer

Stir in 1 tablespoon tomato paste and cook 1 minute. Add the cooked beans to the skillet with the aromatics. Pour in 2–3 cups of the reserved bean cooking liquid or broth (start with 2 cups; add more if you prefer a soupier texture). Bring to a gentle simmer and cook together 10–15 minutes so flavors meld. Adjust salt to taste (add up to remaining 0.5 tsp if needed).

Mash for texture (optional)

For a creamier, spreadable black bean consistency (good for group service as a side or dip), use a potato masher or the back of a spoon to mash about one-third of the beans in the pot, or transfer half to a blender, pulse briefly, then return. Stir in 1 tablespoon fresh lime juice.

Finish and garnish

Remove from heat and stir in chopped cilantro. Transfer to a warm serving pan. Top with optional garnishes: diced avocado, sour cream, crumbled queso fresco, and lime wedges for service. Keep warm for service (in a slow cooker on low or covered chafing dish) and stir occasionally; add small amounts of reserved broth if they dry out.