Big-Batch Black Beans

Name: Big-Batch Black Beans
Yield: 4 servings
Ingredients: 1 2 lb. dried black beans, washed, picked over; 1 1 onion, halved; 1 3 garlic cloves, peeled, lightly crushed; 1 2 bay leaves; 1 2 Tbsp. kosher salt; 1 1 Tbsp. dried oregano; 1 1 Tbsp. ground cumin

From the kitchen of Carly

Black beans cooked low and slow with garlic, cumin, and oregano until creamy and tender. This batch makes enough to freeze for weeks of quick dinners, tacos, bowls, and soups. The cooking liquid is liquid gold for any dish.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lb. dried black beans, washed, picked over
11 onion, halved
13 garlic cloves, peeled, lightly crushed
12 bay leaves
12 Tbsp. kosher salt
11 Tbsp. dried oregano
11 Tbsp. ground cumin

Instructions

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.