Ingredients:

  • 1 pound dried black beans, picked over and rinsed (plus water for soaking)
  • 8 cups vegetable stock or water (low-sodium preferred)
  • 3 whole dried bay leaves
  • 3 tablespoons olive oil (or lard/bacon fat)
  • 1 large yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano (Mexican preferred)
  • 1–1.5 tablespoons kosher salt, to taste (added at the end)
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 1 tablespoon red wine vinegar or lime juice
  • 2 tablespoons fresh coriander (cilantro), chopped (optional garnish)

Instructions:

  1. Rinse and Sort: Pick through the dried beans, discarding any stones or broken pieces. Rinse thoroughly under cold water.
  2. Soak: Place the beans in a stockpot and cover with cold water by at least 2 inches (5 cm). Let soak for 8 hours or overnight. Drain the soaking water and give the beans a final quick rinse. Crucially, discard the soaking water.
  3. Sauté Aromatics: Heat the olive oil (or chosen fat) in the stockpot over medium heat. Add the diced onion and bell pepper. Sauté gently until softened and translucent, about 5–7 minutes.
  4. Add Spices: Add the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
  5. Combine and Boil: Add the rinsed beans, vegetable stock (or water), and bay leaves to the pot. Increase heat to high and bring the mixture to a rapid boil.
  6. Reduce and Simmer: Immediately reduce the heat to low so the mixture maintains a gentle, steady simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape.
  7. Cook Until Tender: Simmer for 60–90 minutes, checking every 20 minutes and adding a splash more liquid if needed. The beans are ready when they crush easily. Do not add salt at this stage, as salt added too early can toughen the skins.
  8. Adjust Consistency (Optional): If the liquid is too thin, carefully remove 1 cup of beans and liquid, purée it using an immersion blender or food processor, and return it to the pot. Stir well.
  9. Final Seasoning: Stir in the Kosher salt, black pepper, and vinegar (or lime juice). Simmer, uncovered, for another 10–15 minutes, allowing the flavours to marry and the seasoning to set.
  10. Rest and Serve: Remove the bay leaves. Let the beans rest off the heat for 10 minutes before serving. Garnish with fresh coriander if desired.