Creamy Black Beans

Name: Creamy Black Beans
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)

9 ingredients

10 steps

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

1

Soak the beans in a pot of water overnight.
2

Drain.
3

Heat the olive oil in the pot over medium heat.
4

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

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

Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes.
8

Season with salt.
9

Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
10

Photograph by Con Poulos