Name: Creamy Black Beans
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H50M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 6 servings
Cuisine: mexican
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

Courtesy of Food Network Magazine

Creamy Black Beans

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