Simmered Black Beans

Photo Credit: NY Times

I usually use canned black beans in recipes, but sometimes I take the extra step and simmer my own. When I do, this basic recipe, adapted from the NY Times, is my go-to. The beans are mostly hands-off and freeze well, so if you plan ahead, your black bean dishes will be SO much better.

INGREDIENTS

• 1 pound dried black beans, washed and picked over for stones

• 2 quarts water (don’t discard after soaking!)

• 1 Tablespoon canola or olive oil

• 1 medium onion, chopped

• 4 large garlic cloves, minced

• 1/4 cup chopped cilantro, plus additional for garnish if desired

• 1 Tablespoon table salt, or to taste

PREPARATION

1. In a large pot or bowl, soak the beans in the water for at least six hours. If they’ll be soaking for a long time in warm weather, put them in the refrigerator. Set the beans with their soaking water aside.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water, so add more as necessary. Bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and season with more salt or garlic to your liking. Let sit overnight in the refrigerator before serving for the best flavor. Can be frozen.