Big-Batch Black Beans
['2 lb. dried black beans, washed, picked over', '1 onion, halved', '3 garlic cloves, peeled, lightly crushed', '2 bay leaves', '2 Tbsp. kosher salt', '1 Tbsp. dried oregano', '1 Tbsp. ground cumin']
Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2–2 hours total.
Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
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