Ingredients:

  • 1 pound (450g) dried black beans, rinsed
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup/150g)
  • 1 medium green bell pepper, finely chopped (approx. 1 cup/150g)
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • 1 teaspoon (5ml) ground cumin
  • 1 bay leaf
  • 6 cups (1.4L) chicken broth or vegetable broth
  • 2 tablespoons (30ml) white vinegar
  • 1 teaspoon (5ml) sugar (optional)
  • Salt to taste
  • Black pepper to taste
  • Chopped fresh cilantro (optional)
  • Sour cream or Greek yogurt (optional)
  • Sliced avocado (optional)

Instructions:

  1. Rinse the dried black beans. Place them in a large pot and cover with water by at least 2 inches. Soak for at least 4 hours, or preferably overnight. Drain and rinse the soaked beans thoroughly.
  2. Heat olive oil in the pot or Dutch oven over medium heat. Add the chopped onion and green bell pepper and sauté until softened, about 5-7 minutes.
  3. Add the minced garlic, oregano, and cumin to the pot. Cook for 1 minute more, until fragrant.
  4. Add the drained and rinsed black beans, bay leaf, and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking.
  5. Remove the bay leaf. Stir in the white vinegar, sugar (if using), salt, and pepper. Taste and adjust seasonings as needed. Simmer for another 10-15 minutes to allow the flavors to meld. Mash some of the beans against the side of the pot for a creamier texture, if desired.
  6. Serve hot, garnished with chopped cilantro, a dollop of sour cream or Greek yogurt, and/or sliced avocado, if desired.