Black Beans Recipe

Sort and Rinse

Spread the dried black beans on a rimmed tray or plate and pick out any small stones, debris or shriveled beans. Transfer to a colander and rinse thoroughly under cold running water.

Soak (optional but recommended)

Place rinsed beans in a large bowl and cover with about 6 cups of water. Let soak for 6–8 hours or overnight. For a quick-soak method: place beans and 6 cups water in a pot, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse soaked beans before cooking.

In a large heavy-bottomed pot or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic, ground cumin, smoked paprika and dried oregano. Cook, stirring, until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Add the soaked and drained black beans to the pot with the aromatics. Pour in 6 cups of water or broth and add the bay leaf. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the pot maintains a gentle simmer. Partially cover and simmer until beans are tender but not falling apart, 60–90 minutes depending on age of beans. Stir occasionally and skim any foam from the surface. If liquid level drops and beans are exposed, add a little more hot water as needed to keep them mostly submerged.

About 10 minutes before the beans are done, season with 1½ to 2 teaspoons salt and ¾ teaspoon black pepper, taste and adjust. Continue simmering until the beans reach desired tenderness — they should be creamy inside but hold their shape.

Remove from heat. Discard the bay leaf. Stir in 2 tablespoons lime juice and chopped cilantro if using. If you prefer a thicker sauce, mash 1/2 to 1 cup of the beans against the side of the pot with the back of a spoon and stir to combine.

Adjust seasoning with additional salt, pepper or lime juice to taste. Serve hot as a side, over rice, in tacos, burritos or cooled for salads.