BIG-BATCH BLACK BEANS

Big-Batch Black Beans image

Provided by The Epicurious Test Kitchen

Time 3h

Yield Makes about 12 cups

Number Of Ingredients 7

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

Steps:

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.
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.
Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.