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1
Soak the beans overnight in a large pot.
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2
In the morning, drain the water and set beans aside.
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3
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-low heat.
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4
Add the onion and saute until it is soft and translucent, about 57 minutes.
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5
Add 2 of the minced garlic cloves and continue cooking for another 30 seconds.
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6
Add the drained beans to the onion and garlic mixture and fill the Dutch oven with enough water to cover everything by an inch.
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7
Turn the heat up to high and bring beans to a boil.
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8
Reduce the heat to low, partially cover the saucepan and cook for 1 hour.
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9
After an hour, stir the beans and add the remaining 2 garlic cloves, fresh cilantro, and bay leaves.
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10
Return to a simmer and cook another 23 hours until beans are tender and the cooking liquid is thick.
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11
Stir occasionally while cooking.
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12
Once cooked, add cumin, oregano and salt (see notes).
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13
Serve beans on their own or with some brown rice, sliced avocado and fried plantains.
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14
Enjoy hot.
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15
Recipe adapted from Eat Live Run.
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16
Notes: 1.
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17
Beans actually taste best the next day, so making this dish ahead is recommended and encouraged!
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18
2.
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19
Beans freeze very well and can be stored in an airtight container for up to 3 months.
