Year of the Bean

Sometimes simple is best. Black beans have been one of my absolute favorite beans since the time when I was only familiar with beans in their out-of-a-can form, and they remain so now. Just a simple pot bean with rice is just about as good as it gets.

Ingredients

• 200g Rancho Gordo Midnight Black Bean (from dry, not soaked)
• one small onion, chopped small
• 1 tsp. oregano
• 1/2 tsp. garlic powder
• 1 tbsp olive oil
• 1 bay leaf
• 1 tbsp salt (only added once beans are soft)

Procedure

1. Combine all ingredients except salt in a large heavy-bottomed pot, and cover with 2″ water
2. Bring to a hard boil and boil for five minutes
3. Lower to a simmer until beans begin to soften, then add salt
4. Cook until beans are soft but not all liquid is cooked off – it’s a great pot liquor, as base for soup or to mash and cook down further into refried beans