Step 1

Overnight Soak- if you remember to soak your beans the night before, do it. Place your dry beans in a large bowl and cover with water by at least two inches. Let beans sit overnight.

Step 2

Short Soak- If you’re like me and usually forget to soak your beans overnight, place the dry beans in a bowl and cover with boiling water for one hour.

Step 3

After soaking, drain the beans. To a large heavy-bottomed pot add two teaspoons oil over medium-high heat. Add the onion and sauté for approximately 3-4 minutes, or until softening and turning translucent. Add the garlic and cook for 1 minute more.

Step 4

Add the drained pre-soaked beans and 2 quarts water to the pot. Bring to a simmer and cover partially. Reduce heat to medium-low, maintaining a low simmer. Simmer for two hours.

Step 5

After two hours, add the cilantro and additional salt, to taste. Allow the beans to continue to cook, uncovered, until soft and tender, 30-60 minutes more.

Step 6

In a large pan or skillet, add the olive oil and heat over medium heat. Add the minced onion and sauté for 2-3 minutes. Add the chipotle chili powder and ground cumin and cook for an additional 2 minutes.

Step 7

Add the cooked black beans AND the liquid from the pot to the skillet and mix well to combine. Use a potato masher to mash the beans in the pan until desired texture is reached.

Step 8

If the beans are too thick, slowly add additional water until desired consistency is reached. On the other hand, if the beans are too soupy, continue to cook over medium-low heat, stirring frequently.

Step 9

Season with salt and pepper, to taste. Garnish with fresh chopped green onion and cilantro.