Smoky Black Beans Recipe

Soak the beans (optional but recommended)

Rinse the dried black beans and remove any debris. Place beans in a large bowl and cover with 6 cups of water. Soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking. If short on time, proceed without soaking and increase cooking time.

Cook the beans

In a large heavy-bottomed pot or Dutch oven, combine the soaked and drained beans, 6 cups of stock (or water), and 1 bay leaf. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Partially cover and simmer until beans are tender when pressed between fingers, 60–90 minutes for soaked beans or 90–120 minutes for unsoaked beans. Stir occasionally and add more hot water or stock if liquid drops below the beans. Remove and discard bay leaf once beans are tender.

While beans simmer, heat 2 tbsp olive oil in a large skillet or saucepan over medium heat. Add chopped onion, diced bell pepper, and diced celery. Sauté until vegetables are softened and onion is translucent, about 6–8 minutes. Add minced garlic and cook 1 more minute until fragrant, taking care not to burn the garlic.

Stir the chili powder, ground cumin, smoked paprika, chopped chipotle in adobo, dried oregano, salt, and black pepper into the sautéed aromatics. Cook for 1–2 minutes to bloom the spices and allow the smoky aroma to develop.

When the beans are tender, use a slotted spoon to transfer about 1 1/2 to 2 cups of cooked beans to the skillet with the aromatics and spices. Mash these beans lightly with the back of a spoon or a fork to create a thicker, creamier base. Alternatively, remove 1 cup of the cooking liquid and add it to the skillet if you prefer a looser texture.

Return the mashed bean mixture to the pot with the remaining whole beans. Stir to combine and simmer together for 8–12 minutes so the flavors meld. Taste and adjust salt, pepper, or chipotle heat as desired.

Remove the pot from heat. Stir in 2 tbsp fresh lime juice, chopped cilantro, and 1 tsp olive oil if using. Let the beans rest for 5 minutes to allow flavors to settle. Serve warm with an extra squeeze of lime, chopped cilantro, or as a side for rice, tacos, or bowls.