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Spicy, Citrusy Black Beans
Spicy, Citrusy Black Beans
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Cook Time:
120 minutes
Total Time:
120 minutes
Spicy black beans simmered in a zesty blend of aromatic spices, tangy citrus juices, and fiery chili peppers.
Ingredients:
  • 4 cups dried black beans
  • 2 1/2 quarts (10 cups) water
  • 2-3 fresh sprigs oregano, or 1 tablespoon dried
  • 3 bay leaves
  • 6 small or 3 large sage leaves
  • 4 tablespoons extra virgin olive oil
  • 2 yellow onions, chopped
  • 2 chopped peppers – bell pepper, Anaheim, or jalapeño (your choice, depending on taste for heat), seeds, stems and ribs discarded
  • 6 cloves crushed garlic
  • 2 tablespoons Ancho red chili sauce , or chili powder or Tabasco to taste*
  • 1-2 teaspoons of puréed chipotle in adobo, chipotle Tabasco, or chipotle powder (to taste)
  • 1 tablespoon cumin, (crushed whole toasted cumin seed is best, if possible)
  • 3 tablespoons frozen orange juice concentrate or 1/2 cup fresh orange juice
  • Juice of 1 lime
  • 2 tablespoons rice wine vinegar
  • Chopped fresh cilantro for garnish
Instructions:
  • Prepare the beans: Rinse and sort them, removing any debris. Choose to soak them overnight in cold water (covering by several inches), soak in boiling water for an hour, or skip this step entirely to save time. Soaking will help them cook faster. If you soak, remember to discard the soaking liquid afterward.
  • Prepare the beans: Combine beans, 2 1/2 quarts (10 cups) water, oregano, bay leaves, and sage in a large pot. Bring to a boil, then reduce heat to a simmer. Cook until the beans are almost tender, about 30 minutes to an hour and a half, adjusting based on bean size and pre-soaking.
  • In a skillet over medium heat, cook onions and peppers in olive oil until softened. Stir in chili sauce, chili powder, and/or chili purée, along with cumin and garlic. Cook until the spices are aromatic.
  • Remove and discard the bay leaves, oregano stems, and sage leaves from the beans. Set aside any excess cooking liquid, leaving about 1/2-inch of liquid above the beans.
  • Stir in the onion mixture and salt into the pot of beans. Simmer for about an hour until thickened, adding reserved liquid if necessary.
  • Pour in half of the orange juice and let the mixture simmer. Taste and adjust the chili heat as needed by adding more chili paste if desired. Right before serving, stir in the remaining orange juice, lime juice, and vinegar. Season with salt to your liking. Finish off with a sprinkle of chopped fresh cilantro. Enjoy with corn tortillas, rice, sour cream, and salsa.

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