Creamy Black Beans

1. 1

   Soak the beans in a pot of water overnight.

2. 2

   Drain.

3. 3

   Heat the olive oil in the pot over medium heat.

4. 4

   Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes.

5. 5

   Add the oregano and the beans, then add enough water to cover (about 9 cups).

6. 6

   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.

7. 7

   Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes.

8. 8

   Season with salt.

9. 9

   Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

10. 10

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.