Mom’s Black Beans

Cover the dry beans with abundant water; let sit 12-24 hrs uncovered in the refrigerator.

In a medium pot (at least 3” sides), cook the onion in olive oil. After a minute or so, add the garlic and bell pepper and cook until soft and aromatic.

Drain the beans and add to the pot, along with enough boiling water to cover everything by an inch OR add the chicken stock here instead. You may need to add more as they cook. (My mom keeps water warm in a tea kettle right next to it).

Bring to a boil, reduce to a simmer; and cook around an hour and a half, checking and stirring every half hour. If all the water is absorbed, add a little more. After about an hour or a bit more, the beans should fully soften and the onions and peppers begin to be absorbed into the sauce, but you can decide to cook them a little longer or take them off earlier.

When the beans are tender, season with salt and pepper (and anything else you want) after cooking.

Store leftovers in an airtight container in the fridge and enjoy for a week.