|2 cups||Dried Black Beans (or two 16-ounce cans black beans with their liquid)|
|2 tbsp||Olive Oil|
|2||White Onions, Chopped|
|1 tbsp||Ground Cumin|
|4 1/2 cups||Unsalted Chicken Stock or Water (or a mixture of each)|
|Salt and Freshly Ground Pepper|
|4 oz||El Viajero Cotija Cheese, Crumbled|
|2||Medium Tomatoes, Chopped (if desired for garnish)|
|1/4 cup||Finely Chopped Fresh Cilantro (if desired for garnish)|
- The day before serving, place the beans in a large pot and add water to extend 3 inches above the beans. Soak overnight. (Or if you forget to soak the beans the night before, place them in a large pot and cover with water 3 inches above the beans. Bring to a boil and immediately turn off the heat. Cover and let sit for about 1 1/2 hours.) Pour the beans into a colander and drain off the soaking liquid.
- In the same large pot, heat the olive oil over medium heat. Add the onions and cook until translucent, about 10 minutes.
- Add the cumin and stir to coat the onions. Let cook 2 minutes, stirring constantly so the cumin will not burn.
- Add the beans and cover with the stock. Bring to a boil and skim off the foam from the beans. Partially cover and reduce the heat to a simmer. Add salt and pepper to taste.
- Simmer gently until the beans are cooked through but not mushy (about 1 hour). For a thicker consistency, remove the cover and boil some of the liquid away.
- Using a slotted spoon, scoop up the beans and place them in a shallow bowl. Sprinkle with the El Viajero Cotija cheese, and then garnish with the tomato and cilantro. Serve immediately.