2 cups dried black beans, picked
1 tsp canola/coconut oil (leave out if lowering cholesterol)
1 yellow onion, diced
4 clove garlic, minced
1 tsp ground cumin
2 tbs liquid smoke
1 tsp salt
cayenne pepper for taste
½ c fresh cilantro and 1 diced tomatos (optional)
1. Soaking: Place the beans in a bowl and cover them with two inches of water above the bean line. Allow them to soak overnight. Then, drain, discarding the water.
2. If using a pressure cooker: Place the soaked beans in a pressure cooker, add cold water to cover by 1 inch and bring it to a boil. Cook under pressure for 15 minutes, then release the pressure. OR
If you do not have a pressure cooker: You can boil them in a regular stainless steel deep pot, but it will take about 1 hour. Cook the beans in water with sea salt until beans become tender. There should be about 1 inch water above bean line in the beginning of boil. Turn down heat to medium simmer and cook, covered for 45 mins.
3. How to season: Heat the oil in a small frying pan. Sautee the onion until dark golden. When the onion is getting dark, add the garlic and cumin and sautee for a couple of minutes. Season lightly with salt and spice. (If leaving out oil, then use 4 tsp water to water-saute until the onions are medium soft.)
4. Bring all seasonings to the boiled beans, and liquid smoke, and stir thoroughly.