Sort and rinse black beans; remove debris and damaged beans
Soak beans (optional): cover with water and soak 8–12 hours; drain and rinse
For no-soak: rinse beans and use directly; increase simmer time
Add beans to a pot with fresh water (about 3 cups water per 1 cup beans)
Add aromatics (optional): onion, garlic, bay leaf, cumin, oregano, or smoked paprika
Bring to a boil, then reduce to a simmer
Simmer until tender:
Soaked: 45–75 minutes
Unsoaked: 1.5–2.5 hours
Stir occasionally and add water if needed to keep beans covered
Season near the end: salt, pepper, vinegar or lime juice (optional), additional spices as desired
Check doneness: beans should be tender and creamy, not hard in the center
Drain and use as desired, or keep in broth for serving
For thicker beans (optional): simmer uncovered 10–20 minutes or mash a portion and stir back in