Rinse beans under water to remove dirt and dust before cooking them.

Place beans in a bowl with water. Soak for four hours so they cook faster later.

Heat oil in a large pot. Warm for one minute before adding vegetables.

Add the chopped onion. Cook until soft and golden. Stir often while cooking.

Add minced garlic. Cook for one minute so it gives a nice smell and flavor.

Add cumin, salt, and pepper. Mix well to coat the onion and garlic with spices.

Drain the beans. Add them to the pot with the cooked onion and spices.

Pour in water or broth. This helps the beans cook soft, thick, and creamy.

Place the bay leaf in the pot. It gives a deeper and richer flavor.

Cover the pot. Cook beans on low heat for sixty minutes until very soft.

Stir sometimes to stop the beans from sticking to the bottom.

If beans look dry, add more water. Keep the beans thick and creamy.

Mash a few beans with a spoon. This makes the dish thicker and creamier.

Taste the beans. Add more salt or pepper if you want stronger flavor.

Remove the bay leaf before serving because you do not eat it.

Sprinkle chopped cilantro on top for fresh taste and bright color.

Cook rice or warm bread. These sides work very well with Peruvian beans.

Let beans rest for five minutes before serving. This helps flavors mix.

Serve beans hot in a bowl. Enjoy the creamy and rich flavor.

Eat with family or friends. This dish is simple, healthy, and comforting.