Beans, Beans, Beans

Step 1

Step 1: Soaking (4-24 hours)

Step 2

If you have trouble digesting black beans, the first step is to soak them. There is a lot of differing opinion about how long beans should be soaked for, I usually do them for at least 4 hours, but I prefer to just do it overnight or first thing in the morning and then cook them in the evening while I am doing other things.

Step 3

To soak them, just place the beans in a bowl. As you place them in the bowl, keep an eye out for little pebbles and pull those out. Cover the beans with water, adding an extra inch or two to make sure there is plenty of water in there. Cover the bowl with a dishcloth and leave it sitting.

Step 4

When they are done soaking, drain and rinse them in a colander.

Step 5

Step 2: Cooking (about 3 hours of time, much of it unattended)

Step 6

Measure the oil into a heavy pot (dutch ovens are great) and set over a medium heat. When the oil is hot, add the onion, stir often, and cook until deep golden, about 10 minutes. Pour in the beans and add 2 quarts of water. Remove any beans that float. Add the epazote or bay leaf and bring to a boil. Once boiling, reduce heat to medium-low and simmer, partially covered for about 2 hours, stirring occasionally. How long the cooking takes will depend on the freshness of the beans. To test readiness, break open a bean and make sure there is no chalkiness to it. Once the beans are done, season with salt and simmer another 10-15 minutes to allow the seasoning to absorb.

Step 7

Beans can be kept refrigerated for up to 4 days or can be frozen. Defrost and then reheat slowly, stirring often to prevent sticking. You can also use them to make Sweet Potato-Black Bean Burgers.