Cuban Black Beans
1/2 to 1 yellow onion, minced
olive oil, as needed
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon cinnamon
cayenne pepper, to taste
1 pound black beans, rinsed (not soaked!)
6 cups water
salt, to taste
1. Caramelize onion in olive oil. I like to burn a bit of the onions to give a smoky flavor. Add all spices and stir for about 30 seconds over medium heat.
2. Add beans and stir for 1 minute or so. You want the beans to absorb that flavor. Add water and turn heat to medium.
3. Cover loosely and cook for about 2 hours, or until done. Check the water level occasionally, and add more as needed.
4. Add salt when beans are tender.
The best way to serve this is over rice with a vinaigrette made from minced onion, parsley or cilantro, vinegar, salt, pepper, and oil.