Frijoles Negros

Method

Rinse the dried black beans thoroughly and soak overnight in cold water, then drain well. Heat olive oil in a large pot and toast the cumin seeds briefly, then add the crushed garlic, chopped onion, red pepper and fresh coriander, stirring constantly for 3-4 minutes until fragrant. Add the drained beans, stock and bay leaves, bring to a rolling boil then reduce heat and simmer gently for 1.5 to 2 hours until the beans are completely tender and beginning to break down slightly. Season generously with sea salt and black pepper to taste, stirring occasionally and adding extra stock if the mixture becomes too thick. The finished beans should have a creamy consistency with some whole beans visible and a rich, dark appearance.