Green Chile Black Beans Recipe

Rinse the dried black beans under cold water, removing any stones or debris. Place the beans in a large bowl and cover with at least 2 cups of water. Soak for 4–8 hours or overnight. Alternatively, use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour. Drain and rinse before cooking.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic and chopped jalapeño to the pot and cook for 1–2 minutes more, stirring, until fragrant but not browned.

Stir in the ground cumin, ground coriander, dried oregano, smoked paprika and cook for 30–45 seconds to bloom the spices.

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

Pour in 4 cups of the stock (reserve the remaining stock) and add the bay leaf. Bring to a gentle simmer over medium-high heat, then reduce heat to low so the pot maintains a low simmer. Partially cover and simmer until the beans are tender, 60–75 minutes, stirring occasionally and checking liquid level.

If the beans seem to be drying or the liquid is getting low before they are tender, add the remaining stock and up to 1–2 cups of water as needed to keep the beans just covered. Continue simmering until beans are creamy and soft but not falling apart.

About 10–15 minutes before the beans are done, stir in the chopped roasted green chiles. Taste and adjust seasoning with kosher salt and black pepper. Remove and discard the bay leaf.

Once the beans are tender, use a potato masher or the back of a spoon to mash roughly one-quarter to one-third of the beans against the side of the pot to thicken the broth and create a creamy texture. Stir to combine.

Turn off the heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust salt, pepper, or lime as desired. If you want more heat, stir in hot sauce to taste.

Serve hot topped with sliced green onions and crumbled queso fresco if using. These green chile black beans make a great side for grilled meats, a filling for tacos or burritos, or a base for bowls.