Creamy Black Beans

By bubsmoljo

Ingredients

• 1 lb. dried black beans, rinsed and picked over
• 3 Tbl. olive oil
• 1 med. onion, chopped
• 4 Cloves garlic, chopped
• 1 jalapeno pepper, halved and seeded
• 2 tsp. ground dumin
• 2 tsp. oregano
• kosher salt
• Queso fresco and cilantro for topping

Details

Servings 6

Preparation

Step 1

Soak the beans in a pot of water overnight. Drain.


Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). 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.


Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.