Black Beans with Orange

The combination of black beans and orange, popular in Latin America, is a terrific one and produces a dish that is equally fine with or without meat and with or without added heat. Like most black bean dishes, it’s striking in appearance. Serve this with lots of rice or warm tortillas. Other beans you can use: red beans in a pinch.

3 cups cooked or canned black beans, with about

1 cup of their liquid

1 tablespoon ground cumin

Salt and freshly ground black pepper

1 navel orange, well washed

2 tablespoons extra virgin olive oil

1 onion, chopped

1 bell pepper, preferably red or yellow, cored, seeded, and chopped

1 or 2 fresh chiles, like New Mexico or habanero, seeded and chopped, or 1 or 2 dried chiles, like chile de arbol or piquin, soaked cleaned, and chopped (optional)

1 tablespoon minced garlic

1/2 cup dry red wine or freshly squeezed orange juice

Chopped fresh cilantro or parsley leaves for garnish

• Put the beans and their liquid in a large pot over medium heat; add the cumin and a good pinch of salt and pepper, bring to a boil, and adjust the heat so the mixture simmers.
• Halve the orange. Peel one half and add the peel to the beans, then divide the segments and set aside.
• Squeeze the juice from the other half and set aside. Put the olive oil in a skillet over medium heat.
• Add the onion, the bell pepper, and the chiles if you’re using them and cook, stirring occasionally, until the peppers soften, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute more. Add this mixture to the beans.
• Turn the heat under the skillet up to high and add the wine. Cook for about 5 minutes, then add to the beans along with the reserved orange juice. Taste and adjust the seasoning if necessary. Serve with rice, garnished with the reserved orange sections and cilantro, or store in the refrigerator for up to 2 days and reheat before serving, garnishing at the last minute.

Black Beans with Crisp Pork and Orange.
• Even better if you render some good bacon or salt pork first, use the fat to cook the meat and vegetables, and add the meat to the simmering beans: In Step 3, start by browning 8 ounces Italian sausage cut into 1-inch pieces.
• Remove with a slotted spoon and add to the simmering beans. Brown 8 ounces or more pork shoulder cut into chunks. Remove and add to the beans; cook the onion and pepper in the remaining fat, then proceed with the recipe, adding the onion and pepper to the pot too.

MAKES: 4 servings

TIME: 30 minutes with cooked beans