Print This Recipe Written by Chacha on Jul 5th, 2012 in Black beans, Dry Beans, Latin, Meatless Side dish, Side Dishes, Vegetable | No Comments

Servings: 6 to 8


  • 1 pound dried black beans (preferably Goya)
  • 6 cloves garlic, smashed and peeled, divided
  • 1 large onion, thinly sliced, divided
  • 1/2  green bell pepper, cored, seeded and very thinly sliced
  • Extra-virgin olive oil
  • 4 quarts water
  • 1 teaspoon dried Mexican or Greek oregano leaves, crumbled
  • 2 teaspoon freshly ground cumin
  • 2 teaspoon tomato paste or ¼ cup canned tomato sauce
  • ½ teaspoon hot sauce, (preferably Tabasco)
  • Kosher salt
  • Freshly ground black pepper
  • 3 to 4 tablespoons cider vinegar
  • 1/4 cup lightly packed chopped fresh cilantro (leaves only)
  • 1 tablespoon freshly squeezed key lime juiced
  • Cooked white rice, for serving


Pick through the beans over to make sure there are no small stones or other debris mixed in with them. Rinse under cold running water.

count olive oil. Add water and set over high heat. (Note: DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough and cause them to split open or break, thereby lengthening their cooking time.) Bring to a boil. Cover. Reduce heat to lowest setting possible and cook for 5 to 6 hours, or until beans are tender and the cooking liquid is thick. Stir occasionally while cooking and add more water, if needed.

Once beans are cooked, season the beans well with salt. (Note: This will allow the beans to absorb the seasoning.)

In a small saucepan, heat a 3-count of olive oil over medium heat. Add remaining onion. Sauté until fragrant, about 5 minutes.

Meanwhile, using a mortar and pestle, combine the remaining 4 cloves of garlic and ½ teaspoons salt and mash to form a paste. Add the garlic paste to the onions. Add the oregano, cumin, tomato paste or sauce, hot sauce and vinegar. Season well with salt and pepper; sauté for 3 minutes. Add a ladle of the black beans to the onion mixture in the saucepan. Scrape the bottom of the pan with a wooden spoon to loosen and collect any brown bits left behind there and add to the bean pot. Stir to combine. Add cilantro. Cover and continue to cook for 20 minutes so all the flavors marry together; stirring often so the beans do not stick.

Add the lime juice. Taste and add extra salt and pepper, only if required. Serve over white fluffy rice.


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