Take the time to make homemade beans. They aren't difficult to prepare and the results are worth the effort. So much better than canned!
1 pound of dried beans
1 medium onion, quartered
2 cloves of garlic
1 sprig of epazote [a pungent Mexican herb that imparts a distinct taste] Epazote can be omitted or substituted with a pinch of Mexican oregano which gives the beans a slightly different taste. Delicious of course!
Salt to taste
Remove stones, debris, and beans that don't look right
Rinse the beans
Place the beans in a large pot
Cover them with 3 inches of water
Soak overnight for best results. Soaking softens the beans and allows for quicker and more even cooking.
Discard soaking liquid and rinse with fresh water.
In the same pot cover the beans with 3 inches of water
Turn the stove to simmer
Add the quartered onion, 2 cloves of garlic and a sprig of epazote
Add salt to taste when the beans are nearly fully cooked. At this point they are soft enough to absorb the salt and they are still absorbing liquid which will draw the salt into the beans making them more flavorful
Simmer for 2 hours. Check for doneness
Beans need 2 hours or more to cook to become tender. At about an hour and a half test them to see how they are coming along. Larger varieties of beans and older beans tend to take longer. Cooking beans is not an exact science. Check them periodically until they are done to your liking.Add extra water to the beans to create a rich broth which is great for bean soup.Beans will keep in the refrigerator for 4 days. They also freeze well. Freeze individual portions for for quick meals.
Recipe by Mexican Food Journal at https://mexicanfoodjournal.com/how-to-cook-beans/