Garlic, onion, cumin, and slow simmering in chicken broth results in black beans that are so luscious and delicious, they’re good enough to eat solo. But serve them over rice and top with avocado and cilantro and you’ve got a wholesome dream dish. Bonus: you don’t have to soak the beans overnight!
- 2 cups dried black beans
- Kosher salt
- About 4 cups reduced-sodium chicken broth
- 1/2 yellow onion diced
- 1/2 teaspoon cumin
- 2 cloves garlic smashed
- 1 bay leaf
- 1/4 cup olive oil
In a pot, combine the black beans, 5 cups water, and 2 teaspoons salt. Bring to a boil and boil for 10 minutes, stirring occasionally. Drain.
Return the beans to the pot. Add 31/2 cups of the broth, the onion, cumin, garlic, bay leaf, and olive oil. Bring to a boil, reduce the heat to a simmer, and cook, stirring occasionally and adding more broth if the broth reduces too quickly, until the beans are soft but not falling apart and the broth has reduced almost entirely, about 70 minutes. Remove and discard the bay leaf, season to taste with salt, and serve.