Smoky Black Beans

Ingredients

• 1 pound dried black beans, rinsed and sorted
• 4 slices bacon, chopped
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• 6 cups chicken stock
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped fresh cilantro

Method

1. 1

   Place the dried black beans in a large bowl and cover with at least 2 inches of cold water. Soak at room temperature for 8 hours or overnight.

2. 2

   Drain and rinse the soaked beans, then set aside.

3. 3

   In a 6-quart saucepan over medium heat, cook the chopped bacon until crisp and browned, about 6 minutes, stirring occasionally.

   6:00 · Cook bacon
4. 4

   Add the diced onion to the pot and cook until softened and translucent, about 5 minutes.

   5:00 · Soften onion
5. 5

   Stir in the garlic, minced chipotle pepper, cumin, and smoked paprika, and cook until fragrant, about 1 minute.

   1:00 · Bloom spices
6. 6

   Add the drained beans, bay leaf, and chicken stock to the pot. Stir to combine and bring to a boil over high heat.

7. 7

   Reduce the heat to low, cover partially, and simmer until the beans are tender and the liquid has thickened, about 90 minutes, stirring occasionally and adding water if the pot looks dry.

   1:30:00 · Simmer beans
8. 8

   Remove the bay leaf. Stir in the salt, black pepper, and apple cider vinegar, then taste and adjust seasoning as needed.

9. 9

   Ladle the beans into bowls, sprinkle with chopped cilantro, and serve warm.