Ingredients:

  • cup dried black beans, rinsed and picked over
  • cups vegetable or chicken broth (low sodium preferred)
  • Tbsp olive oil
  • /2 medium yellow onion, finely diced
  • cloves garlic, minced
  • tsp ground cumin
  • /2 tsp dried oregano
  • /2 tsp smoked paprika
  • large bay leaf
  • tsp kosher or sea salt (start here)
  • /4 tsp freshly ground black pepper
  • Tbsp fresh lime juice (optional finish)

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot or pressure cooker base over medium heat. Add diced onion and sauté until soft and translucent (about 5 minutes).
  2. Add minced garlic, cumin, oregano, and smoked paprika. Cook, stirring constantly, for 60 seconds until fragrant. Do not let the garlic burn.
  3. METHOD A (Stovetop): Add rinsed dried beans, broth, bay leaf, 1 tsp salt, and pepper. Bring to a boil, then reduce heat to low, cover loosely, and simmer gently for 40–50 minutes until beans are tender. Remove the bay leaf and adjust seasoning.
  4. METHOD B (Pressure Cooker): Add rinsed dried beans, broth, bay leaf, 1 tsp salt, and pepper to the pressure cooker insert. Secure the lid and cook on High Pressure for 15 minutes. Allow for a 10-minute Natural Pressure Release before quick releasing any remaining pressure. Remove the bay leaf.
  5. If using the pressure cooker and the liquid is too thin, set the cooker to Sauté mode and simmer for 5–10 minutes to reduce slightly.
  6. Stir in the fresh lime juice (if using) just before serving to brighten the flavour.