Black Beans

  • Level: Easy
  • Yield: 6 servings
  • Total: 11 hr (includes soaking time)
  • Active: 20 min



1 pound dried black beans

4 cups low-sodium chicken broth 

3 cloves garlic, minced 

1 medium onion, diced 

1 green bell pepper, seeded and diced 

1 red bell pepper, seeded and diced 

1 yellow bell pepper, seeded and diced 

1 1/2 teaspoons chile powder, plus more if needed

1 1/2 teaspoons cumin, plus more if needed

1 teaspoon kosher salt, plus more if needed


Sour cream, for serving

Fresh cilantro leaves, for serving

Lime wedges, for serving

Diced bell peppers, for serving


  1. For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
  2. In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
  3. For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

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Ashley Amirhosseini

These are great. My beans did take a lot longer, and I added twice as much seasoning but a solid recipe. I recommend starting early if you have the time. If they get done earlier than dinner time, reheat. Better than them not being done when you need them to be.

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