Start by rinsing the dried black beans under cold water. Place them in a large pot and cover them with plenty of water. Soak for at least 8 hours or overnight. This step rehydrates the beans and makes them tender.

After soaking, drain and rinse the beans again. Return them to the pot, add fresh water to cover them about 2 inches above the beans, and bring to a boil. Reduce heat and let them simmer for 1.5 to 2 hours until they’re tender.

In a separate skillet, heat a bit of oil over medium heat. Add the finely diced onion and sauté until translucent, about 5-7 minutes. The kitchen will fill with an inviting scent—trust me; it’s a good sign!

Once the onions are ready, add the cumin, garlic powder, and smoked chipotle powder. Stir for about a minute to toast the spices. This helps release their flavors into the oil, making the dish even more fragrant.

Now it’s time to combine everything. Add the cooked black beans to the skillet, along with the orange juice, vegetable or chicken stock, agave nectar, lime juice, and salt. Stir gently to mix everything. Let this simmer for an additional 30 minutes. The flavors will meld together, creating a delightful harmony.

As the beans simmer, taste and adjust the seasoning. Do you need a bit more salt or lime juice? This is your moment to tailor it to your liking.

Once the beans are heated through and well-combined, serve them hot. They can be a side dish or a hearty main meal with rice or tortillas. Garnish with fresh cilantro or diced avocado for that extra flair.