Ingredients:

  • 1 lb (450 g) Dried Black Beans, picked over and rinsed
  • 8 cups (1.9 L) Water (for boiling, plus extra as needed)
  • 3 large Bay Leaves
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 6 cloves Garlic, minced or crushed
  • 1 tsp Dried Oregano (Cuban or Mexican)
  • 1 1/2 tsp Ground Cumin
  • 1 Tbsp Kosher Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly cracked
  • 2 Tbsp Apple Cider Vinegar (or red wine vinegar)
  • 1 Tbsp Dark Brown Sugar, packed

Instructions:

  1. Soak the Beans: Rinse the black beans thoroughly and place them in the Dutch Oven. Cover them with 4 inches (10 cm) of cold water. Let them soak overnight (8–12 hours). Drain and discard the soaking water, then give the beans one final rinse.
  2. Initial Cook: Return the beans to the pot and add 8 cups (1.9 L) of fresh cold water and the bay leaves. Bring to a rolling boil over high heat, then immediately reduce the heat to a low simmer.
  3. Simmer (Part 1): Cover the pot partially and let the beans simmer gently for 60 minutes. Do not stir frequently or add salt yet. Skim off any foam that rises to the surface during the first 20 minutes.
  4. Sauté Aromatics (Sofrito): While the beans simmer, prepare the sofrito. Heat the olive oil in a separate frying pan over medium heat. Add the diced onion and bell pepper. Sauté gently until the vegetables are translucent and very soft (about 8–10 minutes). They should not brown.
  5. Add Garlic and Spices: Stir in the minced garlic, dried oregano, and ground cumin. Cook for another 60–90 seconds until the garlic is fragrant, being careful not to burn the garlic.
  6. Transfer Sofrito: Ladle about 1 cup (240 ml) of the cooking liquid from the bean pot into the sofrito pan. Scrape up any browned bits on the bottom. Pour the entire sofrito mixture into the bean pot.
  7. Simmer (Part 2): Continue simmering the beans, partially covered, for another 60–90 minutes, or until the beans are completely tender and creamy. Add more hot water only if necessary to keep the beans covered.
  8. Thicken: Scoop out about 1 cup of the beans and a little liquid. Mash them thoroughly or use an immersion blender to pulse the beans 3–4 times right in the pot. Return the mashed beans to the pot to create the signature velvety texture.
  9. Final Seasoning and Adjust: Stir in the Kosher salt, black pepper, dark brown sugar, and apple cider vinegar. Taste the beans and adjust the sweet/sour balance. Simmer for 10 final minutes to allow the salt to dissolve and the flavors to marry.
  10. Rest and Serve: Remove the bay leaves. Let the beans rest off the heat for 15 minutes before serving; they will thicken further as they cool.