BLACK BEANS

 Serves 12

Ingredients:

2 cups dried black beans

8 cups water, more as needed while cooking

2 tsp cumin

1 tsp extra-virgin olive oil

2 tsp sea salt (I used Himalayan pink salt)

Freshly ground black pepper

2 garlic cloves, grated (I used minced garlic from a jar) 

Begin by putting the beans in a colander, discard any stones or debris, and rinse well.  Place them in a large pot.

Add water and all other ingredients except garlic.  Bring to a boil, then reduce to a simmer.  Cook until the beans are tender - check in about an hour and then again every 15 minutes.  Depending on the freshness of the beans, it could take up to 2 and 1/2 hours.  (My double batch took at least 3).  Right before the beans are ready, stir the garlic into the pot.  Add water along the way to make sure the beans are always submerged in water.  

Let the beans cool for a bit in the pot.  The liquid will thicken a little and be very tasty.

Options:

When beans are tender you can add more seasonings if you want:

more salt and pepper, chili powder, Mexican oregano, lime juice and zest, and/or chopped cilantro.

These beans can be saved in an airtight container in the fridge for up to 5 days.  You can also freeze them for up to 3 months.  Feel free to drain them or to store them in their liquid.