Ingredients:
2 cups dried black beans
1 1/2 Tbsp. olive oil
2 white onions, chopped
1 Tbsp. ground cumin
4 cups unsalted chicken stock or water
Salt and pepper to taste
3 ounces cojita cheese, crumbled
2 medium tomatoes, chopped, for garnish
1/4 cup chopped fresh cilantro, for garnish

Method:
Soak beans in water overnight. Drain in a colander.
 In the same pot, heat the oil over medium heat, add the onions and cook until translucent.  Add the cumin and stir constantly for 2 minutes.  Add the beans with the stock and cover.
Bring to a boil then skim off froth.  Reduce heat to a simmer until beans are cooked through, about 1 hour. Season with salt and pepper. 
Scoop up beans with a slotted spoon, place in a shallow serving bowl. Sprinkle with cheese tomatoes and cilantro.

Serves 6-8 as a side dish.