Ingredients
Equipment
Method
Instructions
- Start by rinsing the dried black beans under cold water to remove any dirt or debris. Then, place the beans in a large bowl and cover them with 8 cups of water. Allow them to soak for at least 6 hours or overnight.
- Once the beans have soaked, drain them using a colander and rinse them under cold water again.
- In a large pot, combine the soaked beans, 8 cups of fresh water, the rinsed kombu (if using), and the grated garlic. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and let it simmer. Add the ground cumin, olive oil, sea salt, and freshly ground black pepper to the pot. Stir well to combine. Continue to simmer the beans, partially covered, for about 1 to 1.5 hours, or until they are tender.
- Once the beans are tender, taste and adjust the seasoning if needed. If you’d like, sprinkle in some chili powder and Mexican oregano. Remove the kombu piece if you used it, and stir in the lime juice and zest. Finally, garnish with chopped fresh cilantro before serving.
Notes
- If you're short on time, you can skip the soaking step, but the beans will take longer to cook.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper during cooking.
- Feel free to experiment with other spices and herbs to suit your taste.
- Using kombu is optional; it helps with digestion and can enhance flavor.