1 cup dried black beans, rinsed
1/2 small white onion, finely chopped
1 clove garlic, smashed and peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp sea salt
1/4 cup chopped tomato
2 tbsp chopped red onion
2 tbsp chopped red or green bell pepper
1/2 cup crumbled queso fresco
Fresh cilantro sprigs, for garnish

1 cup dried black beans, rinsed 1/2 small white onion, finely chopped 1 clove garlic, smashed and peeled 1 tsp ground cumin 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp sea salt 1/4 cup chopped tomato 2 tbsp chopped red onion 2 tbsp chopped red or green bell pepper 1/2 cup crumbled queso fresco

To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.