Black Beans

This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.

1 pound (16 ounces or scant 2 ½ cups) dried black beans*

1 medium red onion, chopped

4 medium cloves garlic, peeled but left whole

2 bay leaves

1 tablespoon extra-virgin olive oil

1 teaspoon fine sea salt

1 teaspoon ground cumin

One strip of orange zest, about 2 inches long by ½ inch wide

½ teaspoon red pepper flakes (omit or reduce if sensitive to spice)

8 cups water**, more if needed

2 tablespoons finely chopped cilantro, optional

1 tablespoon lime juice

Directions at cookieandkate.com

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