Black Beans with Garlic and Cumin

Name: Black Beans with Garlic and Cumin
Yield: makes 8 or more servings
Ingredients: 1 pound dried black beans, rinsed and picked over; Several fresh epazote sprigs or 1 teaspoon dried, optional; 2 garlic cloves, peeled and crushed; 1 tablespoon ground cumin, or to taste; Salt and black pepper to taste; 1 teaspoon minced garlic; 1/2 cup minced onion

December 14, 2011

The familiar version, served in Latin American restaurants everywhere. Leave the beans soupy if you plan to serve them over rice. Allow plenty of time, because black beans can take a while, and they’re best served quite soft. But by all means prepare them in advance if you can and reheat before serving. Epazote is a typical addition to black beans in Mexico, and it contributes a distinctive flavor, but the beans are just fine without it. Other legumes you can prepare this way: red beans, white beans.

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