2.5 cups dry Flourist Black Beans, washed and picked over for stones
2 L water
1/4 cup extra-virgin olive oil
1 large onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro, plus additional for garnish if desired
2 tsp cumin powder
1/4 tsp cayenne powder
2 tsp salt

Fresh Herb Sauce
1 bunch parsley, stemmed (about one heaping cup)
1 bunch cilantro (about one heaping cup)
2 fresh jalapenos (or one depending on your preference)
1/4 cup olive oil
1/4 cup lemon juice, or to taste
1 shallot, minced (or one bunch of scallion greens)
1 tsp salt

Soak the beans in enough water to cover, for at least six hours or overnight.

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute.

Drain the beans from the soaking water and rinse well with plenty of cold water. Add the beans and 2 litres of fresh cold water to the pot of onion. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, cover and simmer one hour.

Add the salt, remaining garlic, cilantro, and spices. Add more water as necessary to keep the beans brothy. Continue to simmer for up to an hour, or until the beans are quite soft and the broth is thick and fragrant. Taste and adjust seasoning as necessary. Let sit overnight in the refrigerator for the best flavour. To reheat, add water as necessary to soften.