2 (16 oz.) black turtle beans
1-2 tbsp. cumin

Cook with lots of water. Simmer 1 hour, drain. Cover with lots of water, cook 1 hour. Turn off, cover, let set 4 hours. Cook until soft and drain (save some juice).

In skillet, melt 2 sticks butter with garlic and 2 chopped onions and saute. Add to beans and season. Add cumin and cook until thick, add some of juice if necessary. Freezes well.