Brazilian Style Black Beans

cuban soup 1

 

 

 

Oranges, lime juice and a hint of rice vinegar make these beans sing.  Serve over rice or with tortilla chips.

3 C cooked or canned black beans, drained, cooking liquid reserved
Bean cooking liquid or water
1 T cumin
slat and pepper to taste
1 navel orange washed
2 T olive oil
1 onion chopped
1 bell pepper chopped
1-2 fresh chiles, New Mexico or serrano, seeded and minced
1 T garlic, minced
½ C red wine
½ C orange juice
1-2 T lime juice
1 T rice vinegar
chopped fresh cilantro

In a large pot over medium heat, warm up the beans, adding liquid as needed. Beans should be moist but not soupy. Add cumin, salt and pepper.  Peel the orange and add the peel to the beans. Cut orange flesh into chunks and reserve. In a separate skillet, heat the olive oil and add the vegetables; cover and cook five minutes until vegetables are soft.  Turn heat to medium high and add wine to deglaze; cook until wine is cooked to s syrupy consistency, about five minutes.  Turn off heat; add vegetables to beans along with juices and vinegar and reserved orange chunks.  Cook mixture gently until flavors meld; taste for seasoning. Garnish with cilantro.

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