Black Bean Stew
A proper black bean stew is less about the recipe and more about the texture of the broth. You are looking for a weight that coats the back of a spoon, achieved only through time and the patience to let the beans finish on their own terms.
Patience is your primary ingredient
Do not rush the initial sauté of the aromatics or the simmering process; the depth of the finished pot depends on how well you build those layers early on.
- Heavy-bottomed Dutch oven
- Wooden spoon
- Chef's knife
What goes in.
- 1 lbdried black beans, soaked overnight
- 6 ozthick-cut bacon or salt pork, diced
- 1 largeyellow onion, finely diced
- 4 clovesgarlic, smashed and minced
- 1green bell pepper, seeded and diced
- 2 tbspground cumin
- 1 tspdried oregano
- 6 cupswater or unseasoned vegetable stock
- 2bay leaves
Mashing the beans
Once the beans are tender, use the back of your spoon to crush about a cup of them against the side of the pot and stir them back in. This releases enough starch to transform thin water into a velvety, substantial stew.
The method.
Render the fat
Place the diced bacon in the Dutch oven over medium heat. Cook until the fat has rendered and the bits are crisp, then remove the meat with a slotted spoon.
Build the base
Add the onion and pepper to the rendered fat. Cook until the onions are soft and transparent, about 8 minutes. Add the garlic, cumin, and oregano, stirring for one minute until fragrant.
Simmer
Drain your soaked beans and add them to the pot along with the water or stock, bay leaves, and the reserved bacon. Bring to a boil, then immediately reduce to a low, lazy simmer.
The long wait
Cover the pot partially. Let it simmer for 2 to 2.5 hours. Check occasionally to ensure the liquid hasn't dropped below the top of the beans; add hot water if necessary.
Thicken and serve
When the beans are soft, perform the mashing technique. Taste for salt—the bacon often provides enough, so adjust only at the very end.
Other turns to take.
Acid finish
Stir in a tablespoon of red wine vinegar or a squeeze of fresh lime right before serving to brighten the earthiness of the beans.
Spicy kick
Add one minced jalapeño or a pinch of crushed red pepper flakes during the aromatics stage.
When it doesn't go to plan.
Discard any beans that float to the top during the initial soak.
Salt the stew only at the very end; adding salt at the beginning can sometimes cause the bean skins to toughen.
This stew is better the next day after the flavors have had time to settle in the refrigerator.
The ones that keep coming up.
Can I use canned beans?
You can, but you lose the starchy liquor that gives this stew its body. If you must use canned, simmer them with a splash of broth for 20 minutes to meld the flavors.
How do I know if the beans are done?
A bean is done when it crushes easily between your fingers with no grit in the center.
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