Bold Breakfast Burrito Black Beans

 

1 lb. dried black beans (soaked overnight and drained)

Water (enough to cover beans by 2 inches)

1 small yellow onion, cut in half

1 jalapeño, cut in half lengthwise (remove seeds for less heat)

5–6 cloves garlic, minced or smashed

2 T. ground cumin

1 T. dried oregano (Mexican oregano preferred)

2 bay leaves

2 tsp. kosher salt (plus more to taste)

1 T. olive oil or butter

Juice of 1 fresh lime (or 1 T. apple cider vinegar)

 

Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the minced/smashed garlic, ground cumin, and dried oregano. Stir constantly for about 1 minute until highly fragrant to bloom the spices. Combine: Pour the soaked, drained beans into the pot. Add the halved onion, halved jalapeño, and bay leaves. Pour in enough fresh water to cover the beans by about 2 inches. Simmer: Bring the liquid to a rolling boil over high heat. Once boiling, skim off any foam that rises to the top. Reduce the heat to low, cover with a lid slightly cracked, and let it simmer gently. Season with Salt: After the beans have been cooking for about 1 hour and are beginning to soften, stir in the 2 tsp. of kosher salt. (Adding salt too early can make bean skins tough; adding it late ensures it penetrates the core). Check for Doneness: Continue simmering for another 30 to 60 minutes. The beans are done when they are completely tender and creamy on the inside, not chalky. Thicken & Finish: Turn off the heat. Remove and discard the onion pieces, jalapeño halves, and bay leaves. Use the back of a wooden spoon to mash a small handful of beans against the side of the pot to thicken the liquid. Stir in the fresh lime juice. The Salt Check: Taste a single bean with a bit of the liquid. If it tastes flat, stir in an extra 1/2 tsp. of salt. It should taste deeply savory and robust on its own so it doesn’t get lost next to your eggs. Cooling: Let the beans cool on the counter for 30–45 minutes before chilling. Refrigerating: Transfer the beans along with their thick cooking liquid into an airtight container. Store in the fridge for up to 4–5 days. The liquid keeps them plump and easy to scoop without turning into a dry brick.