Spicy Black Beans

By Belinda

Mexican Side dish

Ingredients

• 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.