Ingredients:

  • 500 g (1 pound) Dried Black Beans
  • 5 L (14 cups) Cold Water or Low-Sodium Vegetable Stock
  • 2 Bay Leaves (Dried)
  • 60 ml (4 tablespoons) Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4-6 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 1 tablespoon Dark Brown Sugar
  • 60 ml (4 tablespoons) Red Wine Vinegar
  • 2 teaspoons Diamond Crystal Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Fresh Cilantro or Parsley, roughly chopped (for garnish)

Instructions:

  1. Inspect and Rinse: Tip the dried black beans onto a clean towel, inspect for stones or damaged beans, and rinse the beans thoroughly in a colander until the water runs clear.
  2. Soak: Transfer the beans to the pot. Cover with ample cold water (at least 3 inches above the beans). Allow to soak for 8–12 hours (overnight).
  3. Drain and Initial Boil: Drain the soaked beans and discard the soaking water. Return the beans to the heavy pot. Add the 3.5 L of fresh cold water or stock and the bay leaves.
  4. Simmer: Bring the pot to a rapid boil over high heat, then immediately reduce the heat to a very gentle simmer. Cover loosely and cook for 60 minutes, stirring occasionally. Do not add salt yet.
  5. Sauté Aromatics: While the beans simmer, prepare the sofrito. In a separate medium skillet, heat the olive oil over medium-low heat. Add the diced onion and green pepper. Cook slowly, stirring frequently, until the vegetables are very tender and translucent (about 8–10 minutes).
  6. Bloom Spices: Add the minced garlic, oregano, cumin, and cayenne (if using) to the skillet. Cook for 1 minute until fragrant.
  7. Combine: Scoop the entire sofrito mixture from the skillet into the pot of simmering beans. Stir well.
  8. The Final Simmer: Continue simmering, uncovered, for another 45–60 minutes. The beans should be creamy and easily crushed, and the liquid should have thickened considerably.
  9. Thicken (Optional but Recommended): Using the back of a wooden spoon, carefully mash about 1/4 cup of the beans against the side of the pot. Stir this mashed portion back into the liquid to create the signature creamy texture.
  10. Final Seasoning: Stir in the brown sugar, salt, pepper, and red wine vinegar. Taste the mixture and adjust the salt and vinegar until the flavor 'pops'.
  11. Rest and Serve: Remove the bay leaves. Turn off the heat and let the beans rest for 15 minutes before serving. Garnish with fresh cilantro or parsley.