Recipe 2: Black Beans

If one enjoys black beans, but also enjoys putting in little effort, then this recipe is for you! I've made black beans twice with this recipe. The first time was without an orange, and the second time was with one. I didn't care for the orange flavor in mine, but someone else might. Via: www.epicurious.com. 

YIELD 

6 to 8 people 

ACTIVE TIME 

30 minutes

TOTAL TIME 

2 to 3 hours

INGREDIENTS

1. • 1 pound dried black beans, rinsed and picked over
   • 8 medium cloves garlic, peeled and smashed
   • 1 yellow onion, peeled and sliced in half, with enough of the root end intact that the onion doesn't fall apart
   • 1 juicing orange, rinsed and sliced in half
   • Kosher salt

PREPARATION

1. 1. Procedures 1 Place beans in a large pot and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed. 2 Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.