Warm Black Beans with Chiles and Cilantro

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Warm Black Beans with Chiles and Cilantro

 

2 cups dry black beans, soaked over night

5 cups cold water

1 fresh oregano, or marjoram sprig

3 fresh sage leaves

1 bay leaf

1/2 onion, diced

3 cloves garlic, finely chopped

1 1/2 teaspoons cumin seeds, toasted & ground

1 teaspoon dried oregano

2 tablespoons ancho chili peppers, puree

1/2 teaspoon chipotle chile, puree

1/4 cup fresh orange juice

rice wine vinegar

2 tablespoons cilantro, coarsely chopped

 

Drain and rinse the soaked beans; place them in a large saucepan with the

water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then

reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35

minutes. While the beans are cooking, water-saute the onion and 1/2 teaspoon

salt over medium heat until the onion softens, about 5 minutes, then add the

garlic, cumin, and dried oregano. Keep the onion on very low heat. Add the beans

and their broth to the onion with 1/2 teaspoon salt and the chile purees. Cook,

uncovered, over medium-low heat for 20 to 30 minutes. If the beans need more

liquid, add a little water to keep the dish saucy. Add the orange juice, 1

teaspoon of vinegar, and the cilantro just before serving. Add salt to taste and

a splash of vinegar if needed. For spicier beans, add more of the Ancho and

Chipotle purees.

*Ancho and Chipotle Puree - Soak dried chilies in boiling water until soft.

Remove seeds if you want a miler puree. Place soaked chilies in a food processor

and add enough of the soaking water to make a thick puree. Serves 6.

 

 

 

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