Excellent boiled black beans

Ingredients:

• 450 g dry black beans, rinsed and sorted
• 3 tbsp. l. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 jalapeño pepper, halved and seeded
• 2 tsp ground cumin
• 2 tsp dried oregano
• Queso fresco cheese and fresh cilantro for serving (optional)

Preparation:

1. Soak the beans overnight in a pot of water. Then drain the water.
2. Heat olive oil in a saucepan over medium heat. Add the onion, garlic, jalapeño, and cumin and cook, stirring, for about 5 minutes. Add the oregano and beans, then add enough water to cover the beans (about 9 cups).
   
   Increase heat to medium-high and bring to a boil, then reduce heat to medium-low, partially cover the pot, and simmer, stirring occasionally, until the beans are tender, about 3 hours.
3. Add 2 teaspoons of salt and simmer uncovered, stirring occasionally, until most of the liquid is absorbed, about 45 minutes. Season with salt to taste. Let stand for 15 minutes before serving; garnish with queso fresco and cilantro, if desired.