Big-Batch Black Beans

Ingredients for Big-Batch Black Beans

• 900g dried black beans, washed, picked over

• 1 onion, halved

• 3 garlic cloves, peeled, lightly crushed

• 2 bay leaves

• 2 tablespoons kosher salt

• 1 tablespoon dried oregano

• 1 tablespoon ground cumin

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.