Spicy Citrus Beans

The Robber and I both agreed that these are the bomb diggity and we would eat them with anything. With tortilla scooper chips. With sour cream. With guacamole. In a tortilla. With quesadillas and salsa. With spanish rice. Just plain. So good and not that expensive or difficult to make. The Robber was inspired by our friends S&C B who fed him citrusy chili, which recipe I have, but I found this one and thought I'd make it first. What a good call.

From Simply Recipes, adapted by my new food love Annie:

http://annies-eats.net/2009/08/11/spicy-citrus-black-beans/

Ingredients:

1 (28 oz.) can black beans

2 tbsp. olive oil

1 yellow onion, chopped

Pepper, chopped or minced (bell, Anaheim or jalapeno depending on your taste-- I used three bell peppers, yellow orange and red)

½-1 cup reduced-sodium chicken or vegetable broth

1½ tsp. dried oregano

2 bay leaves

½ tsp. salt

3 cloves garlic, minced or pressed

1 tsp. pureed chipotles in adobo-- (I omitted this, and the cumin which shockingly I was missing)

1½ tsp. ground cumin

¼ cup freshly squeezed orange juice

Juice of 2 limes (added lime zest – optional-- I did it and they were super limey but good)

1 tbsp. white wine vinegar

Chopped fresh cilantro, to taste, plus more for garnish

Directions:

1. Place the beans in a colander and rinse throughly. Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5-7 minutes.

2. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer.

3. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar. Once simmering, reduce to medium-low or low and let simmer, covered, 20-30 minutes, stirring occasionally.

4. Remove from the heat, stir in chopped fresh cilantro to taste and serve.