A Pot of Black Beans

Pour the beans into a strainer or colander. Look through the beans and pick out any debris or pebbles. Rinse.

Put the beans into a large pot and add 10 cups of water (a 5:1 ratio of water to beans). Smash and peel the garlic and add to the pot. Add the bay leaf and cumin as well.

Put the pot on the stove, turn the heat on to medium-high, and let come to a boil. Put a lid on the pot slightly askew so it partially covers the beans. Lower the heat to medium-low so the beans simmer gently. Let the beans simmer 2 to 2 1/2 hours (maybe even 3, depending on their age), stirring occasionally, until the beans are tender and creamy but still hold their shape. Also, check to make sure there is always enough water in the pot to keep the beans covered.

Once the beans are tender, stir in the salt. At this point, the cooking liquid should be more like a gravy-slightly thickened. If the beans are still a bit soupy, turn up the heat and let the liquid cook down a little.

You can serve the beans right away or let them cool in their liquid and refrigerate. We think they’re even better the next day. Serve them topped with whatever you like…avocado, cilantro, hot sauce, rice…the list goes on.