Stewed Black Beans

Heat oil in a large heavy-bottomed pot over medium heat, then add the whole peeled onion and cook until it begins to soften and release its aroma, about 2-3 minutes.

Add the drained pre-soaked black beans to the pot and stir to coat with oil, cooking for 2-3 minutes to warm the beans.

Pour water into the pot until the beans are covered by about 2 inches, bringing to a boil over medium-high heat.

Reduce heat to low and add ground cumin, chilli powder, and dried oregano, stirring well to distribute the spices evenly throughout the pot.

Simmer uncovered for 60-70 minutes, stirring occasionally and adding more water if necessary to maintain a stew-like consistency, until the beans are very tender and creamy.

Remove and discard the whole onion, then stir in honey, lime juice, garlic salt, salt, and soy sauce, tasting and adjusting seasonings as needed.

Continue simmering for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly to desired thickness.

Transfer the stewed black beans to a serving bowl and garnish with chopped spring onions and freshly chopped coriander before serving.