Big-Batch Black Beans

bean onion garlic oregano cumin sunday stash small plates kid-friendly mexican

The Epicurious Test Kitchen

Makes about 12 cups

Source

Ingredients

2 lb. dried black beans, washed, picked over

1 onion, halved

3 garlic cloves, peeled, lightly crushed

2 bay leaves

2 Tbsp. kosher salt

1 Tbsp. dried oregano

1 Tbsp. ground cumin

Method

Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.

Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2–2 hours total.

Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.

Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.