Smoky Black Beans
Canned black beans elevated with a fire-roasted poblano, bloomed spices, and a glossy butter finish — a fast, deeply savory side.
- black beans, drained, liquid reserved2 can
- olive oil, bacon fat, or beef tallow2 tbsp
- yellow onion, finely diced½ medium
- poblano pepper1 small
- garlic, minced3 cloves
- ground cumin½ tsp
- ground coriander½ tsp
- smoked paprika½ tsp
- chipotle powder¼ tsp
- kosher salt1 tsp
- chicken broth, plus reserved bean liquid as needed½ cup
- Better Than Bouillon roasted chicken base1 tsp
- lime juice, fresh1 tsp
- butter, cold1 tbsp
- cilantro, chopped2 tbsp
- 1
Roast the poblano directly under the Breville broiler (or on the grill) until the skin is blistered and blackened on all sides, turning as needed. Transfer to a bowl, cover, and steam 10 minutes, then rub off the skin, remove seeds, and dice.
high - 2
Whisk the Better Than Bouillon into the chicken broth until fully dissolved. Set aside.
- 3
Heat the fat in the 5 qt Dutch oven over medium. Add the diced onion with a pinch of salt and cook, stirring, until softened and translucent, 6 to 8 minutes.
medium - 4
Add the roasted poblano and minced garlic; cook 30 seconds until fragrant.
medium - 5
Add the cumin, coriander, smoked paprika, and chipotle powder. Stir constantly for 15 to 20 seconds until fragrant and darkened slightly.
medium - 6
Add the drained black beans and the seasoned broth. Stir to combine, scraping up any fond. Bring to a gentle simmer.
medium - 7
Reduce heat to low and simmer gently for 15 to 20 minutes, until the liquid reduces to a loose glaze and the beans are very tender. Add reserved bean liquid a splash at a time if it tightens too much.
low - 8
Mash about a third of the beans against the side of the pot with a spoon to thicken and create body while leaving whole beans for texture.
low - 9
Pull the pot off the heat. Stir in the lime juice and cold butter, swirling until glossy. Fold in the cilantro. Taste and adjust salt and chipotle.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.