Ingredients
1 pound dried black beans, picked over and rinsed
1 dried bay leaf
Coarse salt
1 teaspoon cumin seeds
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 poblano chile, diced
2 cloves garlic, minced
1 teaspoon dried oregano
6 cups cooked brown rice
2 avocados, sliced
1 cup crumbled queso fresco (about 4 ounces)
1 jalapeno chile, thinly sliced
1/2 cup cilantro leaves
Preparation
In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.
Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.
Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.
