Black Beans

These are some of the best beans I know. They take a day of being at home in order to make them, but there really are only three major steps and a lot of simmering. (great to cook on a day of cleaning.) Now that I've been making them regularly, it's hard to go back to any other kind of bean. I want them all to be this flavorful.

Ingredients:

1 cup dried black beans, rinced
1/2 onion, whole
1 bay leaf
7 springs fresh oregano
7 garlic cloves, 3 smooshed with the side of the knife, 4 finely chopped
1 bunch green onions, chopped, both white and green parts.
2 green peppers, diced.
1 tablespoon cumin seeds, ground
salt to taste
1 tablespoon olive or avocado oil

Directions:

Place beans in a bowl. Cover with water by 3 inches. Soak for at least 4 hours, overnight if possible.

Drain and rince beans. Put in heavy pot and cover again with water by about 3 inches. Add bay leaf, half onion, smooshed garlic, oregano, and about a teaspoon of salt. Simmer for 2-3 hours, until beans are soft and most of the water is absorbed. If you need to add water, add it by the half cup full. You want there to be liquid with the beans, but more of a stew consistency, not a soup.

Once beans are desired texture, heat oil in pan over medium high heat. Add chopped garlic, and green onions and saute until garlic begins to turn gold. Add green beans and cumin. Saute, stirring occasionally, until the green peppers are soft.

Add saute mixture to the beans. Add another teaspoon salt. Let simmer for 15-30 more minutes to mix the flavors.