Ingredients
1lbdried black beans,(16 oz)
1medium red onion,chopped
4medium cloves garlic,peeled but left whole
2bay leaves
1tbspextra-virgin olive oil
1tspfine sea salt
1tspground cumin
1striporange zest,(about 2 inches long by ½ inch wide)
½tspred pepper flakes,omit or reduce if sensitive to spice
8cupswater,more if needed
2tbspcilantro,finely chopped, optional
1tbsplime juice
Preparation
Pick through the black beans for debris. Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer.
Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few to see if they’re sufficiently plump, tender and delicious.
Otherwise, continue cooking, testing in 15 to 30-minute intervals as needed, until they’re done. If needed, add water in 1-cup increments so the beans are covered at all time.
Once the beans are very tender and tasty, increase the heat a little to reduce the cooking liquid into a more gravy-like consistency. This will take about 5 to 15 minutes (it will continue to thicken up as the beans cool).
Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. Leftover beans can also be frozen for several months.
