Wednesday, November 10, 2010

Spicy Citrus Black Beans



Typically I am not a fan of beans as a side dish, with the exception of my mom’s barbecue baked beans, but luckily I’m willing to give anything a try. This black bean recipe happens to be so good, I could it eat as my meal alone! The chilies in adobo sauce give the beans a bit of heat, while the lime cools it down and offers a citrus layer of flavor. This is yet another side dish that will now be replacing the canned refried beans I typically buy out of convenience in order to complete a meal. I actually made the beans the night before and did a quick reheat before serving them with our meal, but the recipe is simple enough it can be completed without an early prep.

Spicy Citrus Black Beans

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28 oz canned black beans

2 tablespoons olive oil

1 yellow onion, chopped

1 jalapeno (or bell or anaheim) pepper, chopped

1/2 to 1 cup chicken broth

1 1/2 teaspoon dried oregano

2 bay leaves

1/2 teaspoon salt

3 garlic cloves, minced

1 teaspoon pureed chipotles in adobo

1 1/2 teaspoon ground cumin

1/4 cup freshly squeezed orange juice

Juice of two limes (added lime zest – optional)

1 tablespoon white wine vinegar

Chopped fresh cilantro, to taste, plus more for garnish

Place the beans in a colander and rinse thoroughly.  Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice, and vinegar. Once simmering, reduce to medium-low or low and let simmer covered, 20 to 30 minutes, stirring occasionally. Remove from the heat, stir in chopped fresh cilantro to taste and serve.

Source: Annie’s Eats

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