Blades's Black Beans

These black beans simmer from dried for two hours with diced ham, building layers of flavor that canned beans simply can’t match. The seasoning blend is unexpected: balsamic vinegar and soy sauce join the more traditional cilantro, oregano, garlic, and tomato, creating a savory depth that goes beyond standard Latin preparations.

Soaking the beans overnight is the first step. Drain that water (it contains some of the compounds that cause digestive issues) and start fresh with chicken broth for the simmer.

The aromatic base gets built separately in a skillet. Onion sautéed golden, then tomato, green pepper, cilantro, balsamic, soy sauce, sugar, and oregano cooked together for three minutes before joining the bean pot. This separate sauté develops concentrated flavor that stirring raw ingredients into a pot of beans can’t achieve.

Serve topped with sour cream and fresh cilantro sprigs.

Chef Tips

• Add stock to keep the beans covered throughout the two-hour simmer. Exposed beans dry out and cook unevenly.
• Don’t salt until the end. Adding salt too early toughens the bean skins and slows cooking.
• The balsamic vinegar adds a sweet, tangy undertone that sets these apart. Don’t skip it.
• These taste even better the next day after the flavors have had time to deepen overnight in the fridge.

Variations

• Vegetarian: Skip the ham and use vegetable broth for a meatless version that’s still full-flavored.
• Rice and beans: Serve over white rice for a classic Caribbean combination.