Soaking the beans is helpful, but not imperative. Usually, they’re soaked to both quicken the cooking process and get rid of some of the gas-inducing starches in the soaking liquid. Dried black beans are available in packages or bulk bins. But if you’re in a hurry, canned, unsalted beans are equally good in this recipe.
How to Make It
Place dried black beans (about 3/4 cup), unsalted chicken stock, and water in a medium bowl; cover and refrigerate for 12 to 16 hours.
Heat a medium saucepan over medium-high. Add olive oil to the pan; swirl to coat. Add chopped red bell pepper and chopped yellow onion; cook 5 minutes or until tender, stirring occasionally. Add minced fresh garlic (about 3 cloves), dried oregano, black pepper, and ground cumin; cook 1 minute, stirring frequently. Add the stock and bean mixture to the pan; bring to a simmer. Add 1 bay leaf; reduce the heat to medium-low. Cover and simmer until very tender, about 1 1/2 hours. If the level of water starts to reduce below the surface of the beans, add water, 1 cup at a time. Cool completely. Refrigerate until needed.
