Warm Black Beans With Chiles and Cilantro

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Warm Black Beans With Chiles and Cilantro

 

2 cups dried black beans, about 12 ounces sorted and soaked overnight

5 cups cold water

1 fresh oregano or marjoram sprig

3 fresh sage leaves

1 bay leaf

1/2 medium yellow onion, diced, about 1 cup

salt

3 cloves fresh garlic, finely chopped

1 1/2 teaspoons cumin seed, toasted and ground

1 teaspoon dried oregano

2 tablespoons Ancho Chile Puree

1/2 teaspoon Chipotle Puree

1/4 cup fresh orange juice

rice wine vinegar

2 tablespoons coarsely chopped cilantro

 

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.

 

 

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