• 1/2 pound dried black beans

• 1 tablespoon olive oil

• 1/2 onion, chopped

• 1 carrot, diced

• 1-2 garlic cloves, smashed

• 1/2 chipotle pepper in adobo, chopped (optional)

• 1/2 teaspoon ground cumin

• 1 bay leaf

• lime juice from 1/2 lime

• salt and pepper, to taste

1. Sort and remove any pebbles and debris. Rinse black beans well in several changes of water.   

2. Soak the beans to cut down on the cooking time. Add the beans to a bowl, cover with water, cover the bowl and soak on the counter or overnight in the fridge. Drain before cooking. 

3. Heat the olive oil in a medium pot over medium-high heat. Add the onion and carrot and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds more. 

4. Stovetop: To the pot, add the beans, chipotle chili pepper (if using), cumin, and bay leaf and enough water to cover (about 4-6 cups). Bring to a boil. Reduce to a very low heat, cover with the lid slightly tilted to allow steam to escape. 

For pre-soaked beans, simmer for 1-2 hours, testing for doneness after 1 hour.  

Forgot to soak your beans?  Cooking time will be longer, approximately 3 hours.  

If beans are not fully submerged, add more water to the pot to prevent burning. 

Slow-Cooker: Add the sauteed onion, carrots, and garlic to the slow cooker. Add the add the beans, chipotle chili pepper (if using), cumin, and bay leaf and enough water to cover. 

Cook on high for 3-4 hours or low for 6-8 hours. Check occasionally and add more water if the beans are not fully submerged.  

5. Prior to serving, add the lime juice and season with salt and pepper, to taste.  Enjoy with love in a variety of ways! 

Cooked beans should be creamy and easily mashed between two fingers or with a fork.   

Store cooked beans in an air-tight container in the refrigerator for up to 5 days. Keep them in their cooking liquid so they do not dry out. Alternatively, freeze single servings for quick defrost.