Ingredients
dutch oven with lid
dried black beans
salt to taste
bay leaf
cumin to taste
onion powder to taste
garlic powder to taste
water
The more beans you add, the more seasoning you need to add. Measurements are not included because it's a personal preference. You can omit all the seasons if you choose.
Preparation
Preheat oven to 350.
Sort through the beans to ensure there isn't any debris such as rocks.
To prepare beans, place the desired amount of beans in a shallow dutch oven. Â Add water to cover the beans by approximately an inch. Season with a bay leaf, a pinch of salt, onion powder, garlic powder, and ground cumin according to your taste preference.
Cover the pot with the lid and transfer it to the oven for about 60 minutes. Remove it carefully and inspect the beans. Stir the beans carefully and add more water to ensure they are submerged by about an inch. Continue cooking in 30-minute increments until the beans are tender, adding more water if necessary. Season with more salt and, if desired, a sprinkle of pepper once they are cooked.
Occasionally, I let the beans cool in the oven after I turn it off. This helps ensure that the beans will be tender, and I can't proceed with any further steps until they have completely cooled. This also helps the beans absorb the remaining liquid sitting in the pot. Alternatively, you can remove them when they are ready and allow them to cool on the stove for approximately 30-45 minutes. Once cooled, stir, discard the bay leaf, and there you have it - black beans! Store them in a glass container.