Spicy, Citrusy Black Beans

Name: Spicy, Citrusy Black Beans
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 4 cups dried black beans; 2 1/2 quarts water; 1 tablespoon oregano, dried; 3 bay leaves; 6 sage leaves, small; 2 teaspoons salt; 4 tablespoons olive oil; 2 yellow onions, chopped; 2 bell peppers, chopped (any variety); 6 garlic cloves, crushed; 2 tablespoons Tabasco sauce (to taste); 1 teaspoon chipotle chile in adobo (pureed); 1 tablespoon cumin (crushed whole toasted cumin seed is best, if possible); 3 tablespoons orange juice concentrate (frozen) or 1/2 cup fresh orange juice; 1 lime, juice of; 2 tablespoons rice wine vinegar; fresh cilantro, chopped for garnish

⏱ 110 mins 🍽 8 serving(s) 🏷 Black Beans

These robust black beans are simmered with aromatic herbs and spices, then finished with a lively combination of orange and lime juice. The heat level can be tailored to your preference by adjusting the amount of chilli. The recipe yields eight generous servings and takes about 110 minutes to prepare from start to finish.

Ingredients

4 cups dried black beans
2 1/2 quarts water
1 tablespoon oregano, dried
3 bay leaves
6 sage leaves, small
2 teaspoons salt
4 tablespoons olive oil
2 yellow onions, chopped
2 bell peppers, chopped (any variety)
6 garlic cloves, crushed
2 tablespoons Tabasco sauce (to taste)
1 teaspoon chipotle chile in adobo (pureed)
1 tablespoon cumin (crushed whole toasted cumin seed is best, if possible)
3 tablespoons orange juice concentrate (frozen) or 1/2 cup fresh orange juice
1 lime, juice of
2 tablespoons rice wine vinegar
fresh cilantro, chopped for garnish

Method

Rinse the dried black beans and pick them over, discarding any stones or damaged beans. You may soak them overnight in cold water, cover them with boiling water for an hour, or skip soaking entirely to save time. If you choose to soak, drain the liquid afterwards.
Place the beans in a large cooking pot with 2 1/2 quarts of water. Add the dried oregano, bay leaves, and sage leaves. Bring the contents to a boil, then lower the heat to maintain a simmer. Cook until the beans are tender but not fully done, which may take between 30 minutes and an hour and a half.
As the beans cook, heat the olive oil in a separate pan. Cook the chopped onions and bell peppers until they soften. Stir in the Tabasco sauce, pureed chipotle chile, cumin, and crushed garlic cloves, cooking until the spices release their fragrance.
Once the beans are ready, remove and discard the bay leaves, oregano stems, and sage leaves from the pot. Ladle out and set aside any excess cooking liquid, leaving roughly 1/2-inch of liquid covering the beans.
Mix the sautéed onion and pepper mixture along with the salt into the pot of beans. Continue to cook for about another hour until the mixture thickens, adding back some of the reserved liquid if it becomes too dry.
Pour in half of the orange juice concentrate and let it simmer. Now is the time to taste and adjust the spiciness with more chilli paste if desired. Just before you are ready to serve, stir in the remaining orange juice, fresh lime juice, and rice wine vinegar. Season with additional salt if needed and sprinkle with chopped fresh cilantro.
These beans are excellent served alongside warm corn tortillas or rice, with accompaniments like sour cream and salsa.

Nutrition (per serving)

Sodium618300 mg

Recipe details

CategoryBlack Beans

Authorannh53182