1-Start by rinsing and sorting the beans to remove any debris, then soak them in water covering by 2 to 3 inches for at least 8 hours or overnight. This step helps them cook evenly and cuts down on cooking time, which is a tip I swear by for busy days.

2-Once soaked, drain and rinse the beans thoroughly. In a large pot, heat 1 tablespoon of oil over medium heat and sauté half a chopped white onion for about 5 minutes until it’s soft and fragrant. If you want some spice, add the diced jalapeño at this point. Then, stir in 1½ teaspoons ground cumin to bloom the flavors.

3-Next, add the beans, 8 cups of water, half a teaspoon oregano, 2 teaspoons salt, and fresh ground black pepper to taste. Bring everything to a boil, then reduce the heat and simmer uncovered. Check every 15 minutes after the first hour, adding more water as needed to keep the beans submerged. Cook until the beans start to fall apart and the liquid thickens, which usually takes 1 to 1½ hours.

4-Finally, turn off the heat and stir in 1 tablespoon fresh lime juice, then taste and adjust with more salt, pepper, or chili powder if desired. Garnish with fresh cilantro for a pop of color. For a twist, substitute water with chicken broth or add smoked pork hocks and bay leaves for extra flavor, as I sometimes do.