Step 1

In a stockpot over medium heat, warm the olive oil. Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes. Add the beans, oregano, and enough water to cover by 2 inches. Increase the heat to high and bring to a rapid boil; boil for 10 to 15 minutes. Decrease the heat so that the beans are barely simmering and cook, partially covered, until the beans are soft, from 1 to 3 hours. Add more water as needed to keep the beans fully covered.

Step 3

Just before the beans are done, season them with salt. (For 1 pound of beans, I recommend about 1 tablespoon of salt.)

Step 5

Ladle the beans and some broth into bowls. Serve with limes, chopped onion, cilantro, and minced chile.

Step 7

Makes 6–8 servings

Step 10

Reprinted with permission from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright ©

Step 11

Photographs copyright © 2024 by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.