Using canned beans saves time and are super tasty; however, letting dry beans soak for 8 hours or overnight, yields a well developed flavor that’s distinct from canned beans.
Ingredients
Beans
Oil (coconut, veggie, olive oil, whatever you prefer)
Onions
Peppers
Garlic
Cumin
Coriander
Veg broth
Tomatoes
Cilantro
Salt
Pepper
If using dried beans, place the beans in a large bowl and remove any stones or debris. Cover the beans with 2 or 3 inches of water and discard any beans that float. Soak at room temperature for at least 8 hours or overnight. Drain and rinse the beans well .
If using canned or dry beans, follow the following directions for lots of flavor!
In a large pot on medium heat, add oil. Add onions and cook for about 5 minutes. Add peppers and cook for 5 minutes. Add garlic, cumin, and coriander and cook until fragrance is released, about 1 minute.
Add beans, veggie broth; broth should cover the beans with 2 inches of liquid. Stir in salt, oregano, bay leaves. Bring up to a slow simmer. Add tomatoes and cilantro. Simmer, covered until beans have softened. This could take anywhere from 1 to 2 hours. Begin checking for doneness after 1 hour. Drain and cool.