Quick Black Beans

• 1 pound dried black beans, picked over and rinsed (see Notes)
• 2 tablespoons olive oil
• 1 medium Spanish onion, diced
• 5 garlic cloves, minced
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons chile powder
• 2 bay leaves
• 1 tablespoon dried sweet basil
• Kosher Salt

1. Soak the beans overnight in a large bowl or pot with enough room and water to allow the beans to double in size.
2. Drain the beans in a colander and rinse well.
3. Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
4. Add the onion and garlic and saute until the onion is soft and translucent, about 2 minutes.
5. Stir in the cumin, oregano, and chile powder.
6. Stir to combine and simmer for about 1 minute.
7. Add the beans, 8 cups cold water, the bay leaves and basil.
8. Bring to a boil and then reduce the heat so that the mixture simmers.
9. Cover partially and simmer for about 2 hours, or until the beans are tender.
10. Add water as needed to maintain the water level 1/2-inch above the beans.
11. Season with salt and simmer for another 10 to 15 minutes.
12. Remove and discard the bay leaves before serving.

black beans, olive oil, spanish onion, garlic, ground cumin, oregano, chile powder, bay leaves, sweet basil, kosher salt

Taken from www.cookstr.com/recipes/quick-black-beans (may not work)