Cuban Black Beans

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-low heat. Add the onion and saute until it is soft and translucent, about 5–7 minutes. Add 2 of the minced garlic cloves and continue cooking for another 30 seconds. Add the drained beans to the onion and garlic mixture and fill the Dutch oven with enough water to cover everything by an inch. Turn the heat up to high and bring beans to a boil. Reduce the heat to low, partially cover the saucepan and cook for 1 hour.

After an hour, stir the beans and add the remaining 2 garlic cloves, fresh cilantro, and bay leaves. Return to a simmer and cook another 2–3 hours until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.

Once cooked, add cumin, oregano and salt (see notes). Serve beans on their own or with some brown rice, sliced avocado and fried plantains. Enjoy hot.

Recipe adapted from Eat Live Run.

Notes:
1. Beans actually taste best the next day, so making this dish ahead is recommended and encouraged!
2. Beans freeze very well and can be stored in an airtight container for up to 3 months.