Yup, even the liquid.
Have you heard? Beans are cool now, especially the dried ones—which feels like a huge win for Big Dried Bean. The same features that used to make them a pantry last resort have been recast as ideal for the moment ; now it seems like everyone’s got a pot going on their stove. I understand the allure and have absolutely simmered a brothy batch or two myself, but at heart, now and always, I am a canned bean evangelist.
The Very Best Black Beans In The World start like most good things: with onion and garlic. One small onion plus two garlic cloves is all you need, finely chopped. If you have a small red pepper or a jarred roasted red pepper, chop that up too and add it to the mix. Then, sweat this sofrito in a bit of olive oil in a medium pot or skillet over medium heat until softened.
Then we get our seasoning on. I like these beans taken in a vaguely Cuban direction, so I add ground cumin, ground coriander, and smoked paprika , plus a good amount of salt and some freshly ground black pepper. Stir everything together and then let it cook down for a while, stirring occasionally and mashing with a spatula or the back of a wooden spoon, until thickened, with some broken down beans but still pretty chunky.
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