Black Beans in Soured Orange Juice

Recipe and photo by Tami Ganeles Weiser Yield:  16 half-cup servings (2 quarts total)
Prep Time:  10 minutes Cook Time:  10 minutes

Black Beans in Soured Orange Juice

Fresh, tart, and tasty, these beans are a fiber-filled addition to many meals.

Ingredients

8 cups cooked black beans (see Kitchen Tip)

Juice of 3 mandarin oranges or 2 Florida juice oranges

Juice of 2 limes

Zest of 1 lime

Zest of 1 orange

1 teaspoon salt

Instructions

  1. Place all of the ingredients in a medium saucepan. Heat over medium heat until the juices are slightly thickened, 5 to 7 minutes.
  2. Cover and refrigerate for at least 2 hours and up to 24 hours. (The acid will help firm up canned beans, if using.)
  3. Reheat before serving or serve cold as a salsa.

Kitchen Tips

Black beans, like all other legumes, are available fresh (on occasion, at some ethnic markets), dried (at every grocery store), and canned (absolutely anywhere). Soaking the bean overnight and cooking them in fresh water for 45 minutes to 1 hour is the basic method of cooking dried beans. Do not add any salt, as that toughens the outer skin of the beans. You can control the doneness with dried or fresh beans, but not the canned. Canned beans are a satisfactory substitute, and they are extremely cheap. The trick is to drain them very well and rinse them repeatedly in very cold water. You will need to remove any loose skins that fall off. Rinsing them will get rid of some of the copious over-salting, and, if the water is cold enough, it may even firm up a few of the beans. When using canned beans, you will sometimes notice that the beans fall apart while draining. Scoop up any of those mushy beans that tend to live at the bottom of the can with a spoon, and save in closed containers in the refrigerator for about a week or the freezer for about 2 months and use for a smooth dip, fillings for patties, or refritos.

Sour orange juice may be substituted for some of the oranges in this recipe. If you are lucky enough to find fresh sour oranges, use the juice of 3 sour oranges and their zest along with juice of one mandarin orange or a sweet juice orange. Bottled sour orange juice is available at some Latin markets and online. If you chose to use the bottled sour orange juice, use ½ to ⅔ cup, to taste.

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