Serves 8 (with extras)
Ingredients:
● 1-pound dried black beans, picked through to check for stones
● ¼ cup extra virgin olive oil, or pastured lard
● 1 white onion, roughly chopped
● 3 cloves garlic, smashed and peeled
● 2 bay leaves
● 1 teaspoon cumin seed
● ½ teaspoon black peppercorns, cracked
● 2 teaspoons ancho chile powder
● 2 teaspoons dried Mexican oregano
● 1 teaspoon kosher salt
Garnish with:
● Chopped cilantro
● Chopped white onion
● Crumbled cotija cheese
Method:
1. Heat a large pot over medium/low heat. Add the lard/oil and heat until melted, about 30 seconds.
2. Add the onion, garlic, bay leaves, cumin seed, peppercorns, chile powder, and oregano. Cook for 2 minutes to bring out the flavor of the spices, being careful not to burn the garlic or seasonings.
3. Add the beans and 2 quarts of water. Bring to a simmer over high heat. Reduce the heat to low and maintain at a gentle simmer. Cook uncovered, stirring often, until the beans are tender but still holding together, about 3 hours. NOTE: In the first hour of cooking, foam develops on the surface. Use a ladle to skim the foam and discard it.
4. After 3 hours, your beans should be tender and the liquid should be slightly reduced and creamy. Stirring vigorously in the final 30 minutes of cooking will encourage starches to release from the beans and add to the creaminess.
Serve topped with fresh cilantro, chopped onion, and cotija cheese to suit your preference!
