Ingredients:

  • 1 lb dry black beans, sorted and rinsed
  • 8 cups vegetable broth
  • 2 whole bay leaves
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 medium green bell pepper, finely diced
  • 1 large yellow onion, finely diced
  • 6 cloves garlic, minced
  • 2 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 2 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the beans in a large pot with the vegetable broth and bay leaves. Bring to a boil, then reduce to a gentle simmer.
  2. While the beans simmer, heat olive oil in a skillet over medium heat. Add the bell peppers and onions. Sauté until the onions are translucent and the peppers have softened (about 8 minutes). Stir in the garlic, cumin, and paprika, cooking for 2 minutes.
  3. Once the beans are tender (usually after 60 minutes of simmering), stir the aromatic sofrito mixture directly into the bean pot.
  4. Smash about 1/4 cup of the beans against the side of the pot using a wooden spoon. Stir them back in. Simmer uncovered for another 20–30 minutes until the liquid has reduced into a glossy, mahogany-colored sauce.
  5. Remove from heat. Stir in the lime juice and season with salt and pepper. Garnish with fresh cilantro before serving.