How to Prepare Simple Black Beans

Black Beans

A recipe for rich, earthy black beans prepared with vegetable stock, bell pepper, onion, garlic, red wine vinegar and plenty of herbs. This is an excellent side dish.

Black Beans Recipe


⤿1 pound black beans
⤿8 cups water or stock (I used a homemade veggie stock)
⤿3 tablespoons olive oil + more for finishing
⤿1 green bell pepper, chopped
⤿1 large white onion, chopped
⤿4 cloves garlic, chopped
⤿2 teaspoons dried oregano
⤿1 teaspoon ground cumin
⤿2 bay leaves
⤿¼ cup red wine vinegar
⤿1 teaspoon sugar
⤿Fresh herbs for serving

Cooking Directions

Prepare the dry beans first by completely covering them in water and soaking them overnight. Drain the water and add the beans to a large pot.

Add 8 cups water or stock and bring to a quick boil. Reduce the heat and simmer for about 1 hour, until the beans are nice and tender.

Heat the oil in a large pan and add the onion and bell pepper. Cook them down about 6-7 minutes to soften.

Add the garlic and stir. Cook another minute or so.

Scoop the veggie mixture into the pot of beans.

Stir in the oregano, cumin, bay leaves, red wine vinegar, and sugar. Cook another 20-30 minutes to allow the flavors to develop.

Scoop out the bay leaves before serving.

Drizzle with olive oil, if desired.

Garnish with a bit of fresh herbs and serve as a side or over rice as your main dish.
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