Ingredients:

  • 1 cup dried black beans (200 g)
  • 4 cups water (1 L)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 1 bell pepper, diced (preferably green)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon dried oregano (5 g)
  • ½ teaspoon smoked paprika (2 g)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon red wine vinegar (15 ml) or lime juice for finishing

Instructions:

  1. Soak black beans in water for 30 minutes to 8 hours (overnight is best). Rinse and drain the beans thoroughly.
  2. Heat olive oil in your pot over medium heat. Add diced onion and bell pepper; sauté until translucent (about 5 minutes). Stir in minced garlic, cumin, oregano, and smoked paprika; cook for about 1 minute until fragrant.
  3. Add the soaked black beans and 4 cups of water (or broth). Toss in the bay leaf and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, until beans are tender.
  4. Remove from heat, discard bay leaf, and stir in salt, black pepper, and red wine vinegar or lime juice. Adjust seasoning to taste.
  5. Serve warm, garnishing with fresh herbs if desired.