1 lb bag black beans, rinsed and picked over
1 T vegetable oil
1 yellow onion, diced
4 cloves garlic, minced
2 tsp salt
1 bunch cilantro, minced
Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.
In a large dutch oven, heat the oil over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds.
Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.
After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.
Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.
2 hours, not including overnight soak time