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.
INGREDIENTS | SERVES 8-10
8 ounces black beans
Water, as needed
¼ cup olive oil
2 yellow onions
2 red or yellow bell peppers
4 garlic cloves
1½ tablespoons ground cumin
¼ teaspoon baking soda
1 dried chipotle pepper, stemmed and seeded
1 tablespoon dried oregano
3 bay leaves
1 teaspoon ground coriander
2 teaspoons salt
¼ cup orange juice
Juice from 1 lime
2 tablespoons apple cider vinegar
Chopped cilantro to taste
Sort and rinse the beans. Cover them with a couple of inches of water in a large container and soak overnight.
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.
Drain the beans and add them 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. Taste and add more salt or more hot sauce if desired. Garnish with chopped cilantro and serve with rice or tortillas.
