By Trent Blodgett


Makes: 5 cups

Prep Time: 10 minutes

Cook Time: 1–1.5 hours


6 Quart saucepan or medium stock pot

Wooden spoon


  • The recipe calls for vegetable oil — but feel free to use bacon fat or lard, (Mombacho Cafe Cooking Base has bacon in it); any oil or fat will work here
  • Homemade or store bought chicken stock is fine; It’s good to start with unsalted or lightly salted stocks so you can control the salt content yourself
  • To rinse the beans, cover in water first, the “bad” beans will rise to the top for discarding; pour through a colander over the sink to drain
  • There is no need to soak black beans overnight unlike other beans
  • Cooking your beans in salted water does not keep your beans from getting tender contrary to what we were all taught, but acid does. I like to season the cooking liquid slightly and then add a touch of vinegar and salt at the end of cooking to balance flavors.
  • Pack your kale down into the measuring cups to make sure you have enough
  • Increasing the heat at the end to cook off extra liquid will make a nice, creamy sauce
  • Salty cheese goes best with this dish, but feel free to use what you have on hand


  • 2 Tbsp vegetable oil (your choice)
  • 1 Cup Mombacho Café Cooking Base
  • 1 Quart chicken stock
  • 2 Cups black beans, rinsed and drained well
  • 1 Orange, sliced
  • 1 Tbsp Mombacho Café Spice Blend
  • 2 Cups kale, rough chopped and packed down
  • 2 Tbsp sherry vinegar
  • Salt to taste
  • Grated cheese for garnish: Cotija, Parmesan or Queso Fresco


  1. Heat oil in a pot to moderate heat.
  2. Add Mombacho Café Cooking Base and sauté for 5 min until simmering.
  3. Stir in Mombacho Café Spice Blend.
  4. Add drained beans, chicken stock, orange slices and a couple pinches of salt.
  5. Bring to a boil and turn down heat to medium or medium-low and simmer, uncovered, for approximately 1 hour until beans are tender
  6. Add kale and increase heat to high to reduce liquid until the beans have a creamy consistency — about 5–10 minutes.
  7. Add sherry vinegar and season with salt, to taste.
  8. Garnish with cheese to serve.

MOMBACHO CAFÉ BLACK BEANS was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.