Black Beans with Garlic and Cumin

• 1 pound dried black beans, rinsed and picked over
• Several fresh epazote sprigs or 1 teaspoon dried, optional
• 2 garlic cloves, peeled and crushed
• 1 tablespoon ground cumin, or to taste
• Salt and black pepper to taste
• 1 teaspoon minced garlic
• 1/2 cup minced onion

1. If time allows, soak the beans overnight or for several hours in water to cover, then drain.
2. (If not, proceed but expect cooking time to be somewhat longer.)
3. Combine with water to cover in a pot over medium-high heat.
4. When the mixture boils, add the epazote if youre using it, crushed garlic, and cumin, partially cover, and adjust the heat so the mixture simmers steadily.
5. Cook, stirring infrequently, until the beans are tender and most of the water is evaporated, at least an hour and probably more; add water as necessary to keep the beans covered.
6. When the beans are tender, add salt, pepper, more cumin if you like, and the minced garlic.
7. Cook for another 5 minutes, then stir in the onion.
8. Taste, adjust the seasoning, and serve.

black beans, epazote sprigs, garlic, ground cumin, salt, garlic, onion

Taken from www.epicurious.com/recipes/food/views/black-beans-with-garlic-and-cumin-386230 (may not work)