Brain Healthy IngredientsGarlic, Legumes, Olive Oil
This is a wonderfully delicious and fragrant way to enjoy black beans. You can serve them with tortillas and sour cream or as a side dish for any Mexican meal.
You can use any type of spice you like, to your taste – ancho paste, chipotle peppers in adobo, Tabasco, chili flakes, you name it. Or, if you don’t like spicy food, just omit the chiles altogether.
- 2 cups dried black beans
- 2 tsp dried oregano
- 1 tsp salt
- 2 tbsp olive oil
- 1 medium white or yellow onion, chopped finely
- 1 red bell pepper, chopped finely
- 3 cloves crushed garlic
- 2 tsp ground cumin
- 1 tbsp Tabasco sauce or chili powder (can use more or less depending on how spicy you like it)
- juice of 2 oranges or 1/4 cup orange juice
- juice of 1 lime or 1 Tblsp orange juice
- 1 tbsp white wine vinegar
- Rinse beans and soak overnight in cold water.
- When ready to cook, drain soaking water and rinse again.
- Put beans in large pot with oregano, salt, and 5 cups of water. Bring to a boil then reduce heat to a simmer. Cook until beans are soft but not completely cooked – about 30-60 minutes.
- Meanwhile, heat olive oil in a saute pan over medium heat and cook onions and peppers until soft. Add chili powder or Tabasco, cumin, and garlic, and saute about 30 seconds, until fragrant.
- Remove cooking liquid from beans until there is about 1/2 inch of liquid above the beans. Reserve the excess liquid in case you need it later.
- Add sauteed onions and spices to beans. Cook 45-60 minutes more until beans are thick and cooked through. Add reserved cooking liquid if you need to.
- Turn off heat and stir in orange and lime juice. Taste and add salt or spice to taste.