AN OSR ORIGINAL RECIPE:
These beans are exceptional enough to take center-stage of a hearty vegetarian meal, but they’re also great paired with a southwest, Mexican, or Spanish-style main. I love them in my Chipotle Chicken Bowls—a “must-have” component.
- 1 tbsp. olive oil
- 3 large or 5 small garlic cloves
- ¾ tsp. cumin
- 1 tsp. ground Aleppo pepper or other mild-to-medium heat pepper (optional)
- 2 14-16 oz. cans black beans, drained and rinsed
- ⅓ c. water
- ⅓ c. orange juice
- 1 tsp. kosher salt
- juice of 1 lime
- In a medium high-sided saucepan or sauté pan, heat the olive oil over medium heat. Add the garlic, cumin, and pepper (if using) and stir and cook 1 minute until fragrant.
- Add the beans, water, orange juice, and salt to the pan and bring to a gentle bubble. Turn the heat to low and let the ingredients simmer for 10-15 minutes (stirring occasionally) or until the liquid reduces by at least half. Once the liquid has reduced, turn off the heat and cover the pan until ready to serve.
- Right before serving, squeeze the juice of 1 lime over the beans and briefly stir to combine.
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