The smokiness of these black beans comes from dry roasting cumin and coriander seeds with oregano. It results in a distinctive, balanced and tasty dish.
1 ½cupschopped fresh tomatoes or 15.5-ounce can diced tomatoes or puree
to finish
½lime, freshly juiced
2tablespoonscilantro leaf, finely chopped
Instructions
STEP 1: Start the black beans
Add a tablespoon of oil to a large saucepan on medium heat. Add garlic, onion, bay leaves, and a pinch of salt, and saute until lightly browned.
Meanwhile, open the cans of black beans. Drain and rinse beans once, then add to the saucepan with 1 ½ cups cold water. Bring to a boil, then reduce the heat to a gentle simmer. Cook 10 minutes, partially covered.
STEP 2: Prepare the spices
Place a small skillet on medium-low heat. Add cumin and coriander seeds, and stir continuously until evenly browned and aromatic. Add dried oregano and stir well until aromatic. Turn off the heat. Wait 5 minutes to allow the spices to cool, then grind them in an electric spice grinder reserved for spices. (*If you don't have a spice grinder, toast only the dried oregano, and use powdered cumin and coriander.)
Add spices to beans, along with salt, black pepper, and tomatoes. Simmer for 20 minutes. Add more water if needed to keep the beans covered and adjusted to your desired consistency.
STEP 3: Finish the flavors
Finish with fresh lime, cilantro, and more salt and pepper to taste.
To serve
Notes
TO SERVE
Garnish Smoky Black Beans with a dollop of sour cream or avocado. Serve with long grained white rice, or as part of a meal, with tortilla, tacos, burritos, or salad, or thin the beans out with water and enjoy as a soup.
STORAGE
Keep leftovers in the fridge for up to 5 days. It also freezes well for up to 2 months.
MAKE THIS IN THE INSTANT POT!
Soak 2 cups dry black beans for 6 hours, or overnight. Drain, and rinse a couple of times. Place beans in the Instant Pot with 3 cups cold water. Add garlic, onion, bay leaves, and a pinch of salt. Refer to Step 2 to prepare the spices. Add spices to the pot, along with the black pepper and tomatoes. (Do not add more salt) Cover with the lid, set vent to "Sealing," select "High Pressure," and set the timer for 15 minutes. Wait 15 minutes after cooking and release any residual pressure before opening the lid safely. Hit Cancel, then select "Saute." Add remaining salt, cilantro, and lime juice, and simmer for 2-3 minutes. Taste and adjust the final flavor by adding more salt, black pepper or lime juice if desired. Enjoy!