Dried black beans simmer low and slow with a fragrant sofrito of onion, green bell pepper, and garlic until they turn creamy and tender all the way through. Ground cumin and oregano build a warm, earthy backbone, while a splash of apple cider vinegar and a touch of sugar brighten the pot right at the end. Every ingredient here is naturally straightforward, so this one fits neatly into a gluten free spread without any extra fuss. Finished with fresh cilantro and a squeeze of lime, it's the kind of pot of beans you'll want on repeat — over rice, tucked into bowls, or scooped up on their own. Simple pantry staples and a long, patient simmer are really all it takes to get that deep, from-scratch flavor.
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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.
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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