Spicy, Citrusy Black Beans
Ingredients
- 4 cups dried black beans
- 10 cups water
- 2 to 3 sprigs oregano
- 3 leaves bay leaves
- 6 smallleaves sage leaves
- 2 teaspoons salt
- 4 tablespoons extra virgin olive oil
- 2 onions yellow onions
- 2 peppers peppers
- 6 cloves garlic
- 2 tablespoons chili powder
- 1 to 2 teaspoons pureed chipotle
- 1 tablespoon cumin
- 3 tablespoons frozen orange juice concentrate
- 1 lime Juicelime
- 2 tablespoons rice wine vinegar
- for garnish fresh cilantro,
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Instructions
- Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step.,Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking.
- Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer.,Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half.
- While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili purée, cumin, and garlic. Sauté until spices are fragrant.
- Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans.
- Or so until thickened. Add reserved liquid if needed.
- Adjust chili heat at this point – you may or may not want to add more of your chili paste.,Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.,Serve with corn tortillas, and/or rice, sour cream, and salsa.
Source
Original recipe: View Original