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.
Ingredients
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
Method
Heat a glug of oil in a soup pot
Fry the spices in the oil until fragrant
Add the beans and water and bring to a boil
Reduce to a simmer and cook until tender
Add the salt and let the beans cook in the cooking liquid