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Stewy Black Beans

Soaking the beans overnight gives them time to slowly rehydrate. Rehydrated beans will cook faster and take up less water in the end. If unsoaked, plan on a longer cooking time and keep an eye on them in case they need additional water. 

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2 C dried black beans, soaked overnight
1/2 tsp chili flakes
1 tsp cumin
1 tsp smoky paprika
6 C water
1 T salt


  1. Heat a glug of oil in a soup pot
  2. Fry the spices in the oil until fragrant
  3. Add the beans and water and bring to a boil
  4. Reduce to a simmer and cook until tender
  5. Add the salt and let the beans cook in the cooking liquid
  6. Warm with the liquid when serving