Ingredients:

  • 1 lb dried black beans
  • 6 cups low-sodium vegetable stock
  • 1 large white onion, halved
  • 6 large garlic cloves, smashed
  • 1 large jalapeño, slit lengthwise
  • 1 tbsp neutral oil
  • 1 tsp dried Mexican oregano
  • 0.5 tsp ground cumin
  • 1 sprig fresh cilantro or epazote
  • 2 tsp kosher salt
  • 1 tbsp fresh lime juice
  • 0.125 tsp baking soda

Instructions:

  1. Rinse the dried beans thoroughly in a fine mesh strainer, discarding any debris. Place beans in a large pot and cover with 2 inches of filtered water and a pinch of baking soda. Bring to a rolling boil for 2 minutes.
  2. Remove the pot from heat and let the beans soak for 1 hour. This power-soak method breaks down the pectin for a creamier interior.
  3. Drain and rinse the soaked beans. In a heavy-bottomed Dutch oven, heat 1 tablespoon of oil over medium-high heat. Place the onion halves cut-side down and cook until deeply charred.
  4. Add the smashed garlic cloves and slit jalapeño to the pot, stirring frequently until fragrant and slightly browned to extract fat-soluble flavors.
  5. Add the drained beans, vegetable stock, Mexican oregano, and cumin to the Dutch oven. Bring to a boil, then reduce heat to low.
  6. Add the cilantro or epazote sprig. Cover and simmer for 60 to 90 minutes, or until the beans are buttery and tender. Stir occasionally with a wooden spoon.
  7. Once tender, stir in the kosher salt and fresh lime juice. Adjust seasoning to taste before serving.