Smoky Black Beans | The Gourmet Cookbook

The smoky black beans are a quick version of my favorite vegetarian chili. You might not be ready to make a big pot of chili, as you’d in the winter season, but opt for something lighter. The smoky black beans fit the bill.

Now the summer heat has certainly dissipated, the crisp air has me wanting something warm and comforting. In the initial lockdown months, I got into the habit of making and experimenting with heirloom beans. Cooking with a variety of beans may be one of the positive and unintended consequences of months under quarantine. Waiting for the storm to pass, so to speak, I try feeding and nurturing our body and mind with something simple, earthy and accessible.

I’ve found out cooking dry beans can be simplified — without the overnight soaking. You can get away without soaking the beans ahead of time. A quick rinse and a longer simmering of the beans until tender is all that’s needed. When you’re pressed for time, a can of beans will work just fine.

This smoky black beans recipe is short on ingredients, but long on flavor. The trick is to use freshly squeezed orange juice for an unexpected citrus dimension. Make sure to save the orange zest to sprinkle on top. Finally, the heat of chipotle provides that lingering warmth. Everything I’ve asked for as I spot more falling leaves in the yard amid the changing season.

Print Recipe

Smoky Black Beans

Serves: 4

Ingredients

• 1 small onion
• 1 chipotle chile (either canned in adobo or dried)
• two 15- to 16-ounce cans black beans
• 2 teaspoons olive oil
• 3/4 cup fresh orange juice

Instructions

1

Mince onion. If using dried chipotle, in a bowl soak in boiling-hot water to cover 5 minutes and drain. Wearing protective gloves, mince soaked or canned chipotle. In a colander rinse black beans well and drain.

2

In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt.

Notes

https://www.epicurious.com/recipes/food/views/smoky-black-beans-100851