Recipe from How to Cook Everything, 10th ann. edition (recipe is called "Black Beans with Orange")
- 3-4 c. cooked black beans with 1 cup cooking liquid (or 2 cans black beans, undrained)
- 1 T. ground cumin
- salt and pepper
- 1 navel orange, well washed
- 2 T. olive oil*
- 1 onion, chopped
- 1 red bell pepper, preferably red or yellow, chopped**
- 1 or 2 fresh chiles, seeded and chopped, or 1 or 2 dried chiles, soaked, cleaned, and chopped (optional--I left out)
- 1 T. minced garlic (or more!)
- 1/2 c. dry red wine or freshly squeezed orange juice
- chopped fresh cilantro or parsley for garnish
*You may cook about 1 pound smoked sausage or Italian sausage or pork shoulder, cut up, first. If using meat, you won't need the extra oil
**These freeze well, so if you have some frozen from this summer, this meal is quite inexpensive!
- Put the beans and their liquid in a large pot over medium heat; add the cumin and a good pinch of salt and pepper, bring to a boil, and adjust the heat so the mixture simmers.
- Halve the orange. Peel one half and add the peel to the beans, then divide the segments and set aside. Squeeze the juice from the other half and set aside.
- If using meat, cook it in a large skillet; when done (or browned, if you're using fully cooked sausage), add meat to beans and use remaining drippings. If not using meat, heat the olive oil in a large skillet over medium heat. Add onion, bell pepper, and chiles, if using, and cook, stirring occasionally, until the peppers soften, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute more. Add this mixture to the beans.
- Turn the heat under the skillet up to high and add the wine. Cook for about 5 minutes, then add to the beans along with the reserved orange juice (you'll end up with a few tablespoons, if that, of wine). Taste and adjust seasonings if necessary. Serve with rice, garnished with reserved orange sections and fresh cilantro.
- If making ahead, store in refrigerator for up to 2 days, adding garnishes after final reheating.