An OSR Original Recipe
Citrus Simmered Black Beans
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.
Active Prep Time:
5 mins
Cook/Set Time:
10 mins
Total Time:
15 mins
Primary Course:
Side Dish
Primary Cuisine:
Mexican
Serves/Makes: 4 to 6
Ingredients
- 1 tbsp. olive oil
- 3 large or 5 small garlic cloves
- 3/4 tsp. cumin
- 1 tsp. ground Aleppo pepper or other mild-to-medium heat ground chile powder (optional)
- 2 14-16 oz. cans black beans, drained and rinsed
- 1/3 c. water
- 1/3 c. orange juice
- 1 tsp. kosher salt
- juice of 1 lime
Instructions
One: Heat Oil, Garlic & Seasonings:
-
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.
Two: Add Beans & Simmering Ingredients:
-
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.
Three: Finish:
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Right before serving, squeeze the juice of 1 lime over the beans and briefly stir to combine.