Serves 8 to 10
1 tablespoon olive oil
1 cup finely chopped yellow onion
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons ground cumin seeds
1 teaspoon ancho chile powder
1 teaspoon chipotle powder
3 cups dried black beans, sorted and rinsed
Kosher salt, to taste
1/2 cup cotija cheese, crumbled
|  | Photo by Werner Segarra
| | | 1. In a 3-quart heavy saucepan over medium heat, add olive oil. When hot, add onions and garlic. Sauté 4 to 5 minutes.
2. Toast herbs, cumin and chile powders together in a small skillet
over medium heat until fragrant, and transfer to onion and garlic
mixture.
3. Stir in black beans and add enough water to cover by about 4 inches.
Cover pan and cook over medium heat until beans are barely tender,
about 1 hour. Add 2 teaspoons salt and continue simmering until beans
are fully tender, about 1 more hour.
4. Drain off excess liquid, leaving the beans moist but not soupy. Let
rest a bit, then check seasoning. Serve hot with cotija cheese
sprinkled on top. |
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