Black Beans
1 1/4 cups black beans (about 1/2 pounds)
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 1/2 medium onions, chopped
1 green bell pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 link chorizo, chopped
1 tablespoons red wine vinegar, plus more for the table
1 tablespoon kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
Heat the oil in a medium skillet over medium-high heat. Add the chorizo and cook until fat has rendered and edges are crispy. Add to beans. To the skillet, add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
If the beans seem too thick, adjust the consistency with a little bit of water. (My beans actually were a little watery, so I pureed them with an immersion blender.) Stir in the vinegar, season with the salt, cayenne, and pepper to taste.
