I do believe these are the best black beans I’ve ever eaten in my life.
My friend Suzanne has been teaching me some of her favorite recipes this summer (lucky me!
The beans have layers of chili flavor, balanced with zesty orange, lime, and cilantro.
Elise Bauer
Spicy, Citrusy Black Beans
Adapted from a recipe in theFields of Greenscookbook.
Soaking will speed up the cooking process.
If you soak, discard the soaking liquid after soaking.
Elise Bauer
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.
Elise Bauer
Cook until the beans are soft, but not quite done.
While the beans are cooking, saute onions and peppers in olive oil until soft.
Add chili sauce, chili powder, and/or chili puree, cumin, and garlic.
Saute 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.
Garnish with chopped fresh cilantro.
Serve with corn tortillas, and/or rice, sour cream, and salsa.
