Brazilian Black Beans

Quick-soaking the beans

1. Pour the dry black beans into a colander and rinse with cool water, looking for small rocks or debris. Transfer to a large pot and add enough water to cover the beans with 2 inches of water.
2. Place the pot on the stove over high heat and bring the water to a boil. Allow the water to boil for 1 minute, then turn off the heat and cover the pot with a lid. Let the beans soak for 1 hour, at which point they won't be cooked but will be at the same point as if you had soaked them overnight (which I never remember to do). Drain the beans and rinse well in a colander before using them in your recipe.

Cooking the beans

1. In your large pot, combine the drained and rinsed soaked beans with the chicken broth and water. Bring to a boil over high heat, then cover and reduce heat to low and simmer for 60-90 minutes, until beans are almost completely cooked. Mine have always been closer to the 60 minute mark, but if the beans are older they might take a little longer to cook.
2. When the beans are getting close to being done, heat the oil in a separate pan over medium-high heat. When the oil is hot, add the onion and saute for 3-5 minutes, until soft. Add the garlic in the last 30 seconds, stirring to keep it from burning. Add the cooked onions and garlic to the black beans cooked in chicken broth (do not drain), along with the remaining spices and salt and pepper and stir to combine.
3. Simmer for another 10-15 minutes, until beans are tender, then use the back of your stirring spoon to mash some of the beans against the side of the pot to thicken the mixture just a bit and create a sort of gravy. Taste and season with additional salt and pepper, if needed, before serving.