Mexican-Style Black Bean Salad - cooking recipe

Ingredients

1 lb. (2 1/4 c.) dried black beans, picked over, washed and soaked overnight or for 6 hours
1 medium onion, chopped
5 large garlic cloves, minced
2 qt. water
salt to taste
juice of 1 large lemon (1/4 c.)
5 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. ground cumin
1/4 c. sunflower oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 c. chopped cilantro, plus cilantro sprigs (for garnish)

Preparation

Drain the soaked beans and combine them with the onion, 2 garlic cloves and the water in a large soup pot.
Bring to a boil; reduce the heat, cover and cook for one hour or until the beans are just about tender.
Add salt (a teaspoon or more) and 2 more garlic cloves and continue to cook for 30 to 60 minutes longer, until the beans are tender.
Drain and reserve 1 cup of the cooking liquid.