Saturday, August 28, 2010

Spicy Citrus Black Beans

Black beans really used to make me wanna gag. Now, I am pretty open to them since beans come on every item at Qdoba, one of my favorite "American Mexican" places to eat. I definitely prefer black over pinto beans for sure! I have never made them at home because I was just too lazy but this is quick, easy and makes for a wonderful side dish to any summer meal!

Spicy Citrus Black Beans
Adapted from: Annie's Eats, originally Simply Recipes

1 large can black beans (28 oz)
2 Tbsp olive oil
1 yellow onion, chopped
1 green pepper, chopped or minced (you can also substitute for another bell or jalapeno)
1/2 - 1 cup chicken or vegetable broth
1.5 tsp oregano
2 bay leaves
1/2 tsp salt
3 cloves garlic, minced
1 tsp chipotles in adobo, pureed
1.5 tsp ground cumin
1/4 cup orange juice
Juice of 2 limes (added lime zest, optional)
1 Tbsp white wine vinegar
Chopped fresh cilantro, to taste, plus more for garnish (optional)

Rinse the beans well in a colander over the sink. Heat olive oil in a medium saucepan on medium-high heat. Begin to sauté onion and pepper until tender, about 5-6 minutes. Add the garlic and sauté until fragrant, 30 seconds. Stir in the rinsed beans and mix in broth (use however much you would like to have more or less liquid). Bring to a simmer and add oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar. Once simmering, reduce heat to medium-low and cover for 20-25 minutes. Stir occasionally. Once done, remove from heat and stir in cilantro (if using) and serve warm.

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