Black Bean Burrito Bowl

Ingredients

• 1 pound dry black beans
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ground cumin
• 4 bay leaves
• 2 teaspoons Kosher salt
• 3 cloves garlic, minced
• 4 15-ounce cans of whole black bean
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup chopped cilantro
• 3 cups, uncooked rice, white or brown
• 1/2 teaspoon salt
• 4 1/2 to 6 cups of water, depending on the type of rice, read package
• Sliced red cabbage
• Ripe avocado, peeled and cut into chunks
• Fresh tomato salsa
• Chopped fresh cilantro
• Queso fresco Mexican farmer's cheese
• Sour cream or crema fresca

Directions

1. Set the black beans in a large bowl or pot and add enough water to cover them by 2 inches. Leave them overnight, then pour off the soaking water. If you are not soaking overnight, put the black beans in a bowl, cover them with 2 inches of boiling water, wait 1 hour, and drain.
2. Transfer the soaked, drained beans to a large pot and add water to cover by 2 inches. Bring the pot to a boil, then turn the heat down so the beans gently simmer.
3. As the beans heat toward a boil, warm 2 tablespoons of olive oil in a small pan over medium heat. Add the ground cumin and stir until it smells toasted, 1 to 2 minutes. Stir in the minced garlic and cook for 1 minute more. When the beans are boiling, scrape the cumin and garlic mixture into the bean pot, then add the bay leaves and salt.
4. Simmer the beans uncovered until they are tender but still hold together, 30 minutes to 2 hours, depending on the size and age of the beans.
5. When the beans are cooked, set a strainer over another pot. Pour the beans through it so the cooking water lands in the pot below. Put the beans aside, and boil the cooking liquid until it reduces to a thick, lightly syrupy consistency. Pour that liquid back over the beans and stir.
6. For the canned-bean version, put the beans and the liquid from the can in a saucepan. Taste the liquid first; if it tastes good, use it. If it does not, drain the beans and add back the same amount of liquid you removed.
7. Season the beans with the cumin and garlic powder. Bring them to a simmer and let them bubble gently for 1 minute or 2, just to warm through. Mix in the cilantro, then take the pan off the heat.
8. For the rice, add 3 cups of rice to a large saucepan. The amount of water depends on whether your rice is short grain, long grain, white, or brown, so use the package as your guide and add anywhere from 4 1/2 cup of water to 6 cups of water. Add 1/2 teaspoon of salt. Bring it to a boil, then drop the heat to low so it holds at a very gentle simmer.
9. Cover the pan and cook for 15 minutes to 45 minutes, depending on the rice you chose; check the package instructions again.
10. Take the pan off heat and leave it covered for 10 minutes, then fluff with a fork before serving.
11. To build each bowl, spoon a serving of cooked rice into the bottom of a serving bowl. Add black beans over the rice. Finish with the garnishes: thinly sliced cabbage, chopped avocados, chopped cilantro, queso fresco and sour cream.