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Savory Stewed Black Beans

Savory Stewed Black Beans

Soaking the beans is helpful, but not imperative. Usually, they’re soaked to both quicken the cooking process and get rid of some of the gas-inducing starches in the soaking liquid. Dried black beans are available in packages or bulk bins. But if you’re in a hurry, canned, unsalted beans are equally good in this recipe.

How to Make It

Step 1

Place dried black beans (about 3/4 cup), unsalted chicken stock, and water in a medium bowl; cover and refrigerate for 12 to 16 hours.

Step 2

Heat a medium saucepan over medium-high. Add olive oil to the pan; swirl to coat. Add chopped red bell pepper and chopped yellow onion; cook 5 minutes or until tender, stirring occasionally. Add minced fresh garlic (about 3 cloves), dried oregano, black pepper, and ground cumin; cook 1 minute, stirring frequently. Add the stock and bean mixture to the pan; bring to a simmer. Add 1 bay leaf; reduce the heat to medium-low. Cover and simmer until very tender, about 1 1/2 hours. If the level of water starts to reduce below the surface of the beans, add water, 1 cup at a time. Cool completely. Refrigerate until needed.

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