Creamy Black Beans

Total Time:
4 hr 20 min
Prep:
30 min
Cook:
3 hr 50 min

Yield:
6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 1 pound dried black beans, rinsed and picked over
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, halved and seeded
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano, preferably Mexican
  • Kosher salt
  • Queso fresco and fresh cilantro, for topping (optional)
Directions

Soak the beans in a pot of water overnight. Drain.

Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.

Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

Photograph by Con Poulos

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    This recipe is featured in:

    Fall Entertaining Guide