Anti Inflammatory Classic Black Beans

Total time9 hr 45 min

Prep time15 min

Cook time1 hr 30 min

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Ingredients

6 servings

1 lb dried black beans
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz La Preferida Black Beans Wild Harvest Organic Black Beans Jyoti Black Beans 10 oz
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2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
6 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp apple cider vinegar
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.

For serving

fresh cilantro, chopped (optional)
lime wedges (optional)

Instructions

1
Place the dried black beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse well.
2
Transfer the drained beans to a large pot or Dutch oven and cover with fresh cold water by about 2 inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 30 minutes, skimming any foam that rises to the surface.

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