Ingredients:

  • 1 Tbsp Olive Oil
  • 1/2 medium Yellow Onion, finely diced
  • 1/2 medium Green Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Smoked Paprika
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 cans (425 g each) Black Beans, rinsed and thoroughly drained
  • 1 cup Vegetable Stock (or Chicken Stock)
  • 1 Tbsp Red Wine Vinegar (or Apple Cider Vinegar)
  • 1 Tbsp Fresh Coriander/Cilantro, chopped

Instructions:

  1. Prep and Build the Soffrito Base: Prep the onion, pepper, and garlic. Thoroughly rinse and drain the two cans of black beans in a colander.
  2. Sauté Aromatics: Heat the olive oil in a saucepan over medium heat. Add the diced onion and bell pepper. Sauté gently for 5–7 minutes until the vegetables are soft and translucent, but not brown.
  3. Toast Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Keep the heat moderate to prevent burning.
  4. Bloom Spices: Stir in the cumin, oregano, smoked paprika, salt, and pepper. Cook for a further 30 seconds, stirring constantly, until the spices become intensely fragrant. This blooming process is crucial for flavour.
  5. Combine: Add the rinsed and drained black beans and the 1 cup of stock (or water). Stir well to combine all the aromatic base.
  6. Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 8–10 minutes, allowing the liquid to slightly reduce and the flavours to marry.
  7. Thicken (Optional): If a creamier texture is desired, carefully mash about one-quarter of the beans against the side of the pot using a fork or potato masher. Stir the mashed beans back into the sauce.
  8. Season and Brighten: Remove the saucepan from the heat. Stir in the red wine vinegar. Taste the beans and adjust the salt or pepper as needed to lift the flavor.
  9. Garnish: Ladle the beans into serving bowls and garnish generously with fresh, chopped coriander.