1 lb. Black Beans (soaked overnight, 8 hours minimum)
1 quart Water (filtered or distilled is best)
2 cloves Garlic, finely chopped or minced, or 2 tsp. Garlic Powder
Medium Red Onion, finely chopped
1 TB Olive Oil
1 lb. chopped Carrots
1/2 tsp. Oregano
1/2 tsp. Thyme
1/2 tsp. Marjoram
1/4 tsp. Cilantro
1/2 tsp. Black Pepper
1 tsp. Sea Salt
In a large pot, bring beans to a boil, then reduce heat to a slow simmer. After 1 hour, add remaining ingredients — except salt, and continue simmering for an additional hour. Add salt, then simmer for another 15 minutes, stirring occasionally to keep bottom from burning. Add more water during cooking, if necessary.
This is one of my favorite recipes. It tastes great on its own, on a bed of brown rice, or as a side dish.