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Spicy Black Beans in Citrus Sauce

Posted on December 19, 2011.



1 lb black beans, washed
1 yellow (sweet) onion, diced
3 garlic cloves, minced
1 ancho chile pepper, diced
1 red bell pepper, diced
2 tablespoons cilantro, minced
Zest and juice of one orange
Zest and juice of 1/2 lemon
2 cups chicken broth
1/2 cup dry white wine
2 bay leaves
1 tablespoon dried Mexican oregano
1/2 teaspoon cumin
1 1/2 teaspoons crushed red pepper
3 tablespoons olive oil
Salt & pepper


Place beans in a pot and add chicken broth. Add enough water so that the liquid is 3 times the height of the beans. Add bay leaves and oregano and bring to boil over high heat.

Skim surface for foam and reduce heat to low. Cover and cook at least 1 hour until the beans are tender. Then drain the beans while reserving at least ? of the broth for later use. Discard bay leaves.

Pre-heat large pot on high heat and add the olive oil. Saute onion and garlic until soft (about 3-4 minutes). Then add diced chile, bell pepper, and cilantro. Cook until vegetables are tender (about 3-4 minutes).

Stir in orange and lemon zests, cumin, crushed red pepper, salt & pepper. Deglaze pan with wine and cook until reduced (about 3 minutes).

Add beans and 2 cups of the reserved broth. Reduce heat and simmer for 15-20 minutes. Add more broth as necessary to keep beans moist.

Stir in orange and lemon juice. Add salt and pepper to taste.


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Posted By: Chief Foodie Officer