Stewed Black Beans
It is easier to sort beans if you pour them onto a white surface. The contrast makes it easier to see anything that isn’t a bean, or any beans that look inedible. Black beans are hard to sort since they’re smaller and dark.
Serves: 10Hands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy
- ¼ cup olive oil
- 2 medium yellow onions, peeled and chopped
- 2 medium red or yellow bell peppers, seeded and chopped
- 4 garlic cloves, peeled and chopped
- 1½ Tbsp. ground cumin
- 8 oz. black beans, soaked overnight in water to cover and drained
- ¼ tsp. baking soda
- 1 dried chipotle pepper, stemmed and seeded
- 1 Tbsp. dried oregano
- 3 bay leaves
- 1 tsp. ground coriander
- 2 tsp. salt
- ¼ cup orange juice
- 2 tsp. lime juice
- 2 Tbsp. apple cider vinegar
- Place a Dutch oven over medium heat. Add the oil, onion, and bell pepper. Sauté until the pepper starts to turn soft. Stir in the garlic and cumin.
- Add drained beans to the pot with enough water to cover them by 2". Add in the baking soda, dried pepper, oregano, bay leaves, and the coriander. Bring to a boil. Reduce the heat to a simmer, cover, and cook until they’re soft, but not mushy, for 1–1½ hours.
- Remove and reserve the water so there is just ½" of water above the beans. Simmer for 1 hour, uncovered, until the beans have soaked up the remaining water. Stir occasionally. Remove the dried pepper and bay leaves.
- Add the salt, orange juice, lime juice, and vinegar.