You can’t get very far in Mexican cuisine without eating beans. As a side dish, a component, or a main ingredient, they make their way into any menu, any time of day. This recipe is beyond easy, as long as you have time.
Makes 4-6 servings
32 oz. of chicken broth
4 cups of water, plus a lot more for soaking the beans
1 lb. of black beans
1 white onion, diced in small pieces
1/4 cup of chopped cilantro
1 tbs. of chili powder
1 tbs. of ground cumin
1 tbs. (or two) of kosher salt (the second is to use to taste while cooking)
1 tsp. of dried Mexican oregano
1 tsp. of garlic powder
1/2 tsp. of cayenne pepper
1 sliced jalapeño (optional)
Lay the beans out on a sheet pan and sort through them to make sure there are no rocks. Fill a large pot with water, and put the beans in the water. Let soak overnight in the refrigerator, covered, for at least 12 hours. Drain the beans from the soaking water, and add all the ingredients except the second tablespoon of salt. Stew for 2 1/2 to 3 hours until tender, stirring occasionally. Taste for desired saltiness and add as necessary. Serve with chopped cilantro, cotija cheese, and one of your favorite hot sauces, or wrapped up in a burrito, or spoon onto tostadas….