It’s SUMMER! Well, unofficially. In honor of summer, we wanted to share one of Denise’s summertime favorites—Slow Cooked Black Beans that you can now try at ZINC Restaurant. 

We have featured this dish in the past with our hanger steak and it turned out to be a huge flavor craver. This summer we decided to change things up a bit and make it a vegetarian option, Chilaquiles.

Chilaquiles are a traditional Mexican dish consisting of beans, tortilla chips, salsa, and an egg. Of course, we’ve added our ZINC flare to the traditional plate by using soft corn tortillas instead of fried chips and layering this dish with tofu, tomatillo sauce, queso fresco and Denise’s Black Beans. 

Join us at ZINC for dinner and try Denise’s black beans in our new summer entrée, Vegetable Chilaquiles with Tofu + Black Beans/ Jalapeno + Radish/ Tomatillo Sauce/ Queso Fresco/ Roasted Egg.

After you’ve sampled this entrée at ZINC, make these beans at home for your next barbecue or picnic.

If you have a smoker at home, we encourage you to try it. Denise prefers hickory chips, but you can also substitute the chips with liquid smoke.

We hope you enjoy this favored dish!

Slow Cooked Black Beans



  1. Start by soaking black beans overnight or at least 2 hours before you plan to cook them. 
  2. Strain water. (If you plan to smoke the beans, do so after you have soaked them.) 
  3. Smoke 4-5 minutes only. 
  4. Sauté onion, garlic and ginger in 2 tablespoons of olive oil. 
  5. Add beans to your pan and add 6 cups of water. 
  6. Cook beans on high temperature, for 45 minutes to 1 hour, or until beans are tender. 
  7. Once beans are tender, add all the ingredients to the pot and let cook low and slow for 35 minutes. 
  8. Season to taste with salt and pepper.