The familiar version, served in Latin American restaurants everywhere. Leave the beans soupy if you plan to serve them over rice. Allow plenty of time, because black beans can take a while, and they’re best served quite soft. But by all means prepare them in advance if you can and reheat before serving. Epazote is a typical addition to black beans in Mexico, and it contributes a distinctive flavor, but the beans are just fine without it. Other legumes you can prepare this way: red beans, white beans.

　　

Ingredients

makes 8 or more servings

　　1 pound dried black beans, rinsed and picked over

　　Several fresh epazote sprigs or 1 teaspoon dried, optional

　　2 garlic cloves, peeled and crushed

　　1 tablespoon ground cumin, or to taste

　　Salt and black pepper to taste

　　1 teaspoon minced garlic

　　1/2 cup minced onion

　　

Step 1

If time allows, soak the beans overnight or for several hours in water to cover, then drain. (If not, proceed but expect cooking time to be somewhat longer.) Combine with water to cover in a pot over medium-high heat. When the mixture boils, add the epazote if you’re using it, crushed garlic, and cumin, partially cover, and adjust the heat so the mixture simmers steadily. Cook, stirring infrequently, until the beans are tender and most of the water is evaporated, at least an hour and probably more; add water as necessary to keep the beans covered.

　　

Step 2

When the beans are tender, add salt, pepper, more cumin if you like, and the minced garlic. Cook for another 5 minutes, then stir in the onion. Taste, adjust the seasoning, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.