Dried black beans simmer low and slow until they turn creamy and tender, no chalky bite left behind. A quick sofrito of onion, green bell pepper, and garlic builds a deep, savory base, while cumin and oregano bring warmth and earthiness to every spoonful. A splash of apple cider vinegar and a touch of sugar at the end brighten the pot and balance the richness perfectly. Finished with fresh cilantro and a squeeze of lime, this is comfort food in a bowl, and it happens to be an easy, satisfying staple for a vegan kitchen. Serve it over rice, spoon it into tacos, or eat it straight from the bowl with crusty bread on the side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
