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
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
One Year Ago Today: Peanut Butter Cookies
No comments:
Post a Comment