Place dry black beans in a large bowl, and cover with at least 3-4 inches of water. Soak overnight or at least 10 hours prior to cooking, to give the beans plenty of time to soften and expand.
Prepare the Ingredients
The next morning, prepare your ingredients. Using a knife and cutting board, dice the onion. Mince the garlic. Using a box grater, shred the Pepper Jack cheese.
Drain the black beans in a colander. Add to a large Dutch oven.
Cook the Beans
Cover the beans with 2 inches of cold water. Add the diced onion, chopped green chiles, minced garlic, chicken bouillon cubes, kosher salt and freshly ground black pepper.
Bring to a boil, and then reduce heat to a simmer. Cover and simmer for 3-4 hours until beans are tender and liquid has turned to a thick sauce, stirring occasionally. If necessary, add more water by 1/3 cup increments so that the beans do not burn. (I have never needed to do this, but with dried beans, you never know, and I'd rather give this direction then have the beans dry up and burn before they are soft and tender.)
Mash the Beans
Mash the beans with a potato masher, or even an immersion blender.
Stir in ground cumin, butter and hot sauce. If desired, season with more salt and black pepper. Cook over medium heat 5-6 minutes.
To serve, sprinkle with shredded Monterrey Jack or Pepper Jack cheese. Serves 10-12.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.