Black Beans, done the right way

This is a recipe that I have wanted to try for months. But seriously, when am I ever in the same place for 4 hours (the time it takes to cook this dish)? Well, finally I decided to stay in one Sunday afternoon, and instead of studying for a test, cooked up this deliciousness. After a bad evening, this cozy and hearty dish, full of nothing but goodness helped feed my soul. After years of eating black beans from a can, I am now a convert to dried black beans, truly the only way to go. Creamy, filling, and comforting, these are absolutely amazing. I think I'm going to go eat more now. Enjoy!

Black Beans

1 lb. dried black beans, rinsed

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeño pepper, halfed and seeded

2 teaspoons ground cumin

2 teaspoons dried oregano

Kosher salt

Fresh cilantro

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

2) Heat the olive oil in the pot over medium heat. Add onion, garlic, jalapeño, cumin, and cook, stirring off and on for 5 minutes. Add oregano and beans, then add enough water to cover (about 9 cups). Increase heat to medium high and bring to a boil, then reduce heat to medium low, partially cover and cook, stirring off and on until beans are tender 3 hours.

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

Suggestion: Play around with different spices. Try these beans with crushed tortilla chips and avocado to really treat yourself!