Big-Batch Black Beans

• 2 lb. dried black beans, washed, picked over
• 1 onion, halved
• 3 garlic cloves, peeled, lightly crushed
• 2 bay leaves
• 2 Tbsp. kosher salt
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin

1. Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
2. Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
3. Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
4. Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

black beans, onion, garlic, bay leaves, kosher salt, oregano, ground cumin

Taken from www.epicurious.com/recipes/food/views/big-batch-black-beans (may not work)