cuban black beans... 1 hour and 45 minutes plus soaking

the goods:

1 tablespoon extra-virgin olive oil

1 yellow onion, diced medium

2 celery stalks, diced medium

2 garlic cloves, smashed and peeled

2 carrots, cut into 1/4-inch rounds

1 and 1/2 teaspoons ground cumin

1 pound dried black beans, soaked according to package instructions and drained

1 dried bay leaf

1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved

1 plum tomato, for serving

rice, for serving

In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.

Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, about 1 and 1/2 hours. Season with salt and pepper. Remove bay leave and cilantro stems.

Serve with cilantro leaves, tomato, and rice.