Best Black Beans with Avocado Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the beans

Step 2

Place the black beans and bay leaves in a large, heavy pot (such as a Dutch oven) and cover with cold water. Bring the mixture to a boil and then immediately turn the heat to low so that it gently simmers. Simmer the beans, stirring them every so often and adding water if needed to keep them covered, until they’re very tender, anywhere from 1 hour to 2 or 3 hours (the exact time depends on how old your beans are). This is a great time to work on something else in your kitchen.

Step 3

Once the beans are tender, reserve 1 cup [120 ml] of their cooking liquid and drain the rest (save for another use such as soup or cooking rice, watering plants, or just discard it). Discard the bay leaves. Wipe the pot dry and hang on to it (you’re about to cook the sofrito in it). Meanwhile, make the sofrito Place the onion, bell pepper, garlic, cumin, oregano, pimentón, and 1 teaspoon salt in a food processor and pulse until finely chopped (you’re not looking for a smoothie, you’re just making life easier for yourself by not chopping everything by hand). Place the olive oil in the pot you just cooked the beans in over medium heat. Add the mixture from the food processor and cook, stirring now and then, until the vegetables almost melt into each other and the whole mixture is thick and rich, about 12 minutes. Stir in the reserved beans and cup of cooking liquid. Season to taste with additional salt if needed (they will likely need a good amount—don’t be shy!).

Step 4

Next, make the salad

Step 5

Place the avocado slices in an even layer on a serving platter. Season generously with a big pinch of salt. Top with the sliced tomatoes and red onion and season those with salt. Drizzle with the vinegar and olive oil.

Step 6

And serve

Step 7

Serve the black beans warm with the avocado salad. You can eat these next to each other, on top of each other . . . whatever you’d like.