Ingredients:

  • 1 pound Dried Black Beans (picked over, rinsed, and soaked overnight)
  • 12 cups Water or Vegetable Stock
  • 2 large Bay Leaves
  • 1/4 cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 6 large Garlic Cloves, minced
  • 1 1/2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano (Mexican or Greek)
  • 1 tablespoon Fine Sea Salt (or to taste)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Granulated Sugar or Molasses
  • 2 tablespoons Fresh Coriander (Cilantro), chopped, optional garnish

Instructions:

  1. Rinse the dried beans thoroughly, pick out any debris, and place them in the pot. Cover with 8 cups of water. Soak overnight (minimum 8 hours). Drain and rinse before cooking.
  2. Place the rinsed, soaked beans in the large stockpot. Add 12 cups of fresh water or vegetable stock and the two bay leaves.
  3. Bring the beans to a rapid boil over high heat, then immediately reduce the heat to low. Cover the pot loosely and simmer gently for 45 minutes to 1 hour, or until the beans are starting to soften but are not yet fully cooked.
  4. While the beans are simmering, heat the olive oil in a separate large skillet over medium heat. Add the diced onion and green bell pepper. Sauté gently until very soft and translucent (about 8–10 minutes). Do not rush this step.
  5. Add the minced garlic, cumin, and oregano to the skillet. Cook for 1 minute until fragrant.
  6. Ladle about 1 cup (240ml) of the bean cooking liquid from the pot into the skillet to deglaze and collect all the flavor. Pour the entire contents of the skillet (the seasoned sofrito) into the main bean pot.
  7. Add the initial required salt and pepper to the bean pot. Stir well. Continue simmering gently, partially covered, for another 45 minutes to 1 hour, until the beans are completely tender and the cooking liquid has thickened into a rich, dark sauce.
  8. Using the back of a wooden spoon or a potato masher, gently mash about 1/4 of the beans against the side of the pot. Stir to release the starches and thicken the sauce.
  9. Remove the bay leaves. Stir in the red wine vinegar and the sugar (or molasses). Taste and adjust the seasoning (salt, pepper, and vinegar) until the flavor is perfectly balanced—it should be savory and earthy, with a noticeable, bright finish.
  10. Allow the beans to rest off the heat for 10-15 minutes before serving; they will continue to thicken as they cool. Garnish with fresh cilantro if desired.