Start wtih soaking the beans over night. The next day, drain water, rinse beans then proceed with cooking instructions.
1 1/2-2 hours
1# dried black beans (2+ cups)
2 quarts water
2 medium onions, chopped
1 bay leaf
2 green peppers, cut in strips
½ cup olive oil
1 tsp oregano
4 cloves garlic, minced
½ tsp ground cumin
1 T. salt (or less)
½ tsp ground black pepper
Small piece of Kombu seaweed, optional
Garnish: Fresh tomato, avocado, cilantro, hot sauce, salsa, dollop of sour cream or Greek Yogurt.
Sort beans for broken pieces and foreign particles. Rinse thoroughly, then put in a large pot, cover with 2-quarts of water and soak overnight.
The next day, drain beans, rinse thoroughly. Return beans to the pot, add 2-quarts of fresh water, and bring to a boil. Add the bay leaf, Kombu seaweed if using, cover and simmer over medium heat.
Meanwhile, in a large nonstick skillet, sauté onions and green peppers in olive oil until golden (5-7 minutes, at least). Add oregano, cumin, and garlic. Sauté a few minutes more then add to the bean mixture. Stir well to combine. Add ground black pepper and continue to cook slowly, uncovered, until the beans are tender (at least another hour). The beans will begin to thicken as the water boils off. Then add the salt, starting with 2 t. Continue to cook until the beans are tender, about another 30 minutes. When they are done, taste for salt. You may need to add another ½-1tsp. The total cooking time is 1½ -2 hours.
Serve over quinoa or brown rice, or with fresh corn tortillas
Garnish with fresh chopped tomato, avocado, cilantro, and hot sauce or salsa.
Tip: This makes a large batch. Beans can be put in small storage containers and frozen. Or the recipe can be cut in half.