As always, I love a good meatless meal. It’s one of the best things to do for my budget and my health and it’s a fun challenge to come up with meatless meals for the meat-loving types (read: Michael)in my house.
Anyway… I’ve been wanting to experiment with cooking my own black beans from dried beans more often because Michael and I fly through black and refried black beans like nobody’s business around here. Pretty much once a week at minimum, you can expect we’re eating beans of some type with our dinner. Anyway, Emily over at Savory Seasonings has had some excellent posts about cooking and storing beans at home, and I was also inspired by a black bean recipe I read over at Simply Recipes.
Between the two, I came up with this, and it was so delicious. It made quite a big pot of beans, but they store really well in the freezer for a quick meal when I need them. I’m going to try pureeing some of the beans later to see how they hold up, and I’ll try to remember to let you know how that goes. For now, these were delicious as is, and would be great in quesadillas, as a dip for chips, or wrapped up with cilantro lime rice or cafe rio rice for burritos.
A few notes:
On the heat level: these aren’t that spicy once you add in the citrus juices. Most of the heat comes from using the poblano peppers. You could certainly go hotter with jalapenos or tone it down and go with bell peppers. Or a combination of things. Be adventurous!
On preparing roasting peppers: I do this under the broiler for a few minutes until the skin is charred black on all sides. Then, I place the peppers in a plastic bag to steam for a few minutes. I scrape off as much of the skin as possible, then slice them open and pull out the ribs and seeds.
- 4c dried black beans, picked over
- water for soaking
- 10–12c water
- 1 Tbsp oregano
- 2 Tbsp olive oil
- 2 sweet onions, diced
- 2 roasted poblano peppers, diced
- 5 cloves garlic, minced
- 2 tsp salt
- 1 tsp chili powder
- 1/2–1 tsp cumin
- black pepper, to taste
- 3 Tbsp orange juice concentrate
- juice of 1 lime
- Soak beans overnight in a large pot or bowl covered with several inches of water. Discard this water in the morning and rinse beans. Place in a large pot with 10c water. Add oregano. Bring to a boil over medium-high heat and reduce to a simmer. Simmer covered until soft but not done (Mine took about 1hour).
- Meanwhile, saute onions and peppers in olive oil till soft. Add garlic, salt, chili powder, and cumin, and cook until fragrant. When beans are finished simmering, add this pepper/onion mixture into the beans. Stir in well.
- Assess how much water is in your pot. You want to have about 1″ of water above the beans. If you need to add a bit more, now is the time. If you have too much, remove and reserve the excess liquid. Stir in orange juice concentrate and lime juice. Taste to check seasoning and adjust as necessary.
- Simmer about 20-30 minutes more and serve.