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goya black beans recipe
- Total Time: 200 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Vegan
Description
A hearty, flavorful black bean recipe featuring a creamy texture achieved through a long simmer with a sofrito base and finished with a vibrant smoky roasted red pepper swirl.
Ingredients
- 1 lb (450 g) dried Goya black beans (rinsed and soaked)
- 2 tablespoons olive oil (plus extra for garnish)
- 1 large yellow onion (finely diced)
- 1 medium green bell pepper (finely diced)
- 4 cloves garlic (minced, divided)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 bay leaves
- 6 cups vegetable broth
- 2 cups water (more as needed)
- 1 teaspoon fine sea salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (plus more to taste)
- 2 tablespoons fresh lime juice
- 1 large red bell pepper
- 1 tablespoon olive oil (for swirl)
- 1 clove garlic (crushed, for swirl)
- 1 teaspoon smoked paprika
- ¼ cup vegetable broth (for swirl)
- ¼ teaspoon fine sea salt (for swirl)
- ½ cup fresh cilantro (chopped, for garnish)
Instructions
- Soak the Beans: Rinse dried beans and choose one method: overnight soak (8-12 hours) or quick soak (boil 5 minutes, rest 1 hour). Drain and rinse thoroughly before cooking.
- Roast Red Pepper: Preheat oven to 400°F (200°C). Roast the whole red bell pepper for 20-25 minutes until blistered and charred. Steam in a covered bowl for 10 minutes, then peel, remove seeds, and chop the flesh.
- Prepare Sofrito Base: Heat 2 tablespoons olive oil in a large pot over medium heat. Cook the diced onion and green bell pepper for 8-10 minutes until soft. Add 3 minced garlic cloves, cumin, and oregano, cooking for 1 additional minute until fragrant.
- Simmer Black Beans: Add the soaked beans, broth, water, and bay leaves to the pot. Bring to a boil, then reduce heat, cover tightly, and simmer for 1.5 to 2 hours, or until beans are tender. Add more liquid as needed to keep beans covered during simmering.
- Create Swirl Sauce: In a blender or food processor, combine the roasted red pepper flesh, 1 tablespoon olive oil, 1 crushed garlic clove, smoked paprika, ¼ cup broth, and ¼ teaspoon salt. Blend until completely smooth and creamy.
- Finish and Season: Once beans are tender, discard bay leaves. Add 1 teaspoon salt, ½ teaspoon black pepper, and lime juice. Mash ¼ to ½ cup of the beans against the side of the pot to slightly thicken the consistency. Adjust seasoning to taste.
- Serve and Garnish: Ladle hot beans into bowls. Drizzle the Smoky Roasted Red Pepper Swirl over the top, and garnish with fresh chopped cilantro.
Notes
To achieve the best texture and avoid tough skins, add salt only after the beans are completely tender during simmering. This recipe is excellent for meal prep as flavors deepen overnight; store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course, Side Dish
- Method: Simmering
- Cuisine: Latin American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 0 mg