Big AF Pot of Black Beans

My husband is the muse behind these beans, he was really craving a humble dish of white rice, black beans and a fried egg on top. Its a poor mans dish, one that if you’re Latin you  have had at one time or another. Its an affordable dish and its filling! I was not going to post this recipe, but by day four my husband was still wanting to eat those beans and I knew I had to share this with you. You can eat it as a stew, but I am Latin and we tend to have rice at every meal. These beans have chorizo in them, but if you wanted to make them vegetarian you could totally use the soyrizo from Trader Joes. It would work great here and you can substitute the chicken broth for veggie stock. Would you guys be interested in more plant based recipes?  I feel that with the New Year I am always craving healthy salads and soups and not really craving as much meat. On that note lets get this party started with this Big AF Pot of Black Beans.

This is a dish you have to know you’re making the day before, because you have to pick and soak  your black beans overnight. This is a great task to have your toddler help you with.

The next day your you are going to drain all the water and you’re going to put it back in the pot add chicken stock and water. Bring to a boil and then reduce heat to medium covered for 30 to 40 minutes. DO NOT SALT or season your beans! You will do that at a later time, my mother told me not to salt my beans because it delays the beans from getting soft.

While the beans cook we are going to make the sofrito, this is where we get all the flavor. We are going to cut up the chorizo and bacon and sautee over medium low heat.

Once browned add the onion, garlic, bell pepper and saute until the vegetables are soft.

Add the chili powder, cumin, oregano, salt, pepper and tomato puree.

You want to cook it for like 10 minutes so that the flavors are really concentrated. After 30 minutes check on your beans, you want them to be soft.

Once your beans are tender add your bayleaf, diced sweet potato and sofrito to your beans and continue to cook uncovered for another 30 minutes or until you have reached your desired consistency. Then at the very end add your red wine vinegar, I like mine very thick so I cooked the crap out of them.

Serve and enjoy with white rice and a fried egg, totally up to you! Hasta la proxima!

Big AF Pot of Black Beans


  • 1 lb dry black beans (picked through and soaked in water overnight)
  • 4 c water + more for soaking beans overnight
  • 32 oz chicken stock
  • 8 cloves garlic
  • 1 bell pepper
  • 3 chorizo links ( casings removed)
  • 4 bacon slices
  • 2 tsp chili powder
  • 1 TBS cumin
  • 1 TBS oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz can tomato puree
  • 2 sweet potatoes ( peeled and diced)
  • 2 bay leafs
  • 2 TBS red wine vinegar


  1. The night before pick through your beans, you want to remove any rocks or bad beans you see. Then in your dutch oven add your beans and cover the beans completely with water. You will be soaking the beans overnight.
  2. The next day drain your beans and place back into your dutch oven, add the 4 cups of water and chicken stock and bring to a boil. Once it is up to a boil, reduce heat to medium and cook, covered for 40 minutes. Do not add salt!
  3. While the beans are cooking start working on your sofrito, in a pan over medium heat add your diced bacon and chorizo links. Remember to remove the chorizo from the casings.
  4. Once it is all browned add your onion, bell pepper and garlic. Cook until the vegetables are soft and tender.
  5. Add the chili powder, cumin, oregano, salt, pepper and tomato puree
  6. Cook for about 10 minutes.
  7. Once your beans are tender add your bay leafs, sweet potato and sofrito.
  8. Cook for another 30 minutes uncovered or until you reach your desired consistency and add your red wine vinegar at the very end. Enjoy!

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