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 1 pound bag of dried black beans, sorted and washed
1 or two large oranges, seeded and halved 2 bay leaves 4 cups water and 4 cups chicken stock 3 - 4 red bell peppers, chopped 1 - 2 tablespoons olive oil 1 large onion, chopped 2 carrots, sliced medium 2 tablespoons tomato paste (I use ketchup in a pinch.) 2 cloves garlic, minced 1 tablespoon Worcestershire sauce (optional) 1/2 teaspoon crushed red pepper flakes 1 tablespoon cumin 2 teaspoons oregano 1/2 teaspoon (or more) of Tabasco or other hot sauce salt and pepper to taste cooked rice for serving |
- Sort through black beans, searching for small rocks and dirt clods. Then rinse well and soak overnight; drain water and rinse beans. If you don't have time, you can bring them to a boil in water for 5 minutes. Remove from heat and let sit for 30 minutes. Drain and rinse.
- In a large soup pot add water and broth, black beans, orange halves, bay leaves and bring to a boil. Stir and reduce heat to a simmer. Cover pot part of the way and cook until beans are tender, stirring occasionally. (This will take from 2 and 1/2 to 3 hours, approximately.)
- When beans are done, remove orange halves and bay leaves and toss or compost.
- In a skillet over medium heat, sauté chopped onions, carrots, and red bell peppers in olive oil until onions are translucent and carrots and bell peppers are tender (about 4 - 5 minutes). Add garlic, cumin, red pepper flakes, sauces and cook another minute. Add all to the pot of beans and stir. Add salt and pepper to taste.
- Cook bean mixture another 5 minutes, then serve hot over rice.