These perfectly seasoned black beans are great on their own with a side of cornbread, or mixed into any number of other recipes.
- 1 pound dried black beans, picked through
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 or 2 jalapeños, seeds and membranes removed and diced
- 2 bay leaves
- 2 tablespoons cumin
- 1 teaspoon salt, plus more to taste
- 8 cups vegetable or chicken broth
- Place black beans in a large stock pot and cover with at least two inches of water. Let soak overnight. Or, for a quick soak, bring stockpot to a boil, boil hard for one minute, then remove from heat, cover, and let soak for an hour.
- Drain and rinse the soaked beans. Return them to the pot. Add in all the remaining ingredients.
- Bring to a boil, reduce heat, and simmer until the beans are tender. This will depend a lot on the age of your beans. Fresher beans will be ready in 45-60 minutes, older beans might take 2-3 hours. Your best bet is to start tasting around the 45 minute mark.
- Taste for seasoning, adding more salt if necessary, then remove beans using slotted spoon. Eat immediately, or store in an airtight container in the fridge for up to 5 days.