Easy Simmered Black Beans

Let's start this by being totally transparent. I am usually limited on time when it comes to cooking, so most of the time I use canned beans and it works out just fine. But if you are ever in the mood to do things totally from scratch, these beans are really, really good and not difficult at all. They just require you to be home long enough to leave them simmering for a couple hours. Yeah, I know, that's a challenge for me too. That said, here's a glowing endorsement: My kids don't usually eat the beans on their plate that are from the can. When I put these on their plate, they ate them all. Maybe it's a fluke, but I think they tasted better. :) I've used these beans in my Chipotle bowls, enchiladas, chili, refried beans, and more. Enjoy!

Easy Simmered Black Beans
adapted from Pati's Mexican Table

Ingredients:

• 1 lb dry black beans, picked through to get rid of any stones, and rinsed
• 1/2 large white onion, cut along it's equator with the root end intact (this will make it easier to remove from pot later), outer skin removed
• 2 whole garlic cloves, paper removed
• 1 jalapeno, whole with stem removed
• 2-3 tsp coarse salt, to taste
• 1-2 scallions (green onion), chopped and sprinkled as garnish

Directions:

1. Rinse and drain the beans. Pick through them to make sure there are no small stones among the beans. Put beans in a large stock pot, and cover with a generous amount of water (about 3-4 inches). 
2. Add the onion, garlic cloves, and jalapeno if using. DO NOT add the salt until later. Bring to a rolling boil over high heat. 
3. Reduce heat to med low and simmer, partially covered, for 1 1/4 to 1 1/2 hours. Test them at 1 1/4 hours for softness all the way through. 
4. Add the salt a little at a time until it tastes right. Simmer for 15 min more or until the beans are soft enough that they start to come apart between your fingers. The broth will have thickened also. If the beans are still not cooked through, you can add some water if the broth has dried out. 
5. Remove the onion, garlic, and jalapeno. 
6. Sprinkle with chopped scallion and serve.