Saturday, January 15, 2011


Disgusting and insane are just two words Alice (my 13 year old) used to describe the recipe I prepared on Wed.  Sorry Mark Bittman, it came from your cookbook:  How to Cook Everything Vegetarian.  When I told Alice that it was from the cookbook her sister Anna gave me for Christmas, Anna was deemed insane as well.

HOWEVER, the dish, Black Beans and Orange Juice garnered the prized "don't lose this recipe" comment from both my husband and my friend Lucille.  I loved it too.  Plus it's simple to make and used ingredients I already had:  3 cups black beans w/ 1 cup of their cooking liquid, 1 1/2 tsp. ground cumin, 1 orange (washed well), 2 T. olive oil, 1 chopped onion, 1 bell pepper (I used a red one), 1 T. minced garlic, 1/2 cup dry red wine.  Chopped cilantro and extra orange sections cut up for garnish (these really matter).  Best served with rice.

1. Put beans in pot over medium heat; add cumin and salt and pepper
2. Halve the orange.  Peel one half and add the skin to the beans, then divide the sections and set aside.  Squeeze juice out of other half and set aside.
3. Put olive oil in skillet over med. heat.  Add onion and bell pepper and cook, stirring occasionally, until the pepper softens, 8-10 minutes.  Add garlic and cook for another minute.  Add to the beans in the pot.
4. Turn skillet on high, add the red wine.  Cook until the wine is reduced by half, about 5 minutes.  Add to the beans along with the orange juice.  Taste and adjust seasoning.  Serve with rice, garnished with cilantro and orange sections.

I'm learning so much from this cookbook!  If you aren't familiar with Mark Bittman, watch some of his videos where he shares easy recipes, not just vegetarian ones.  His genius is in his ability to simplify and enthuse so that Everyone wants to cook.  Visit his website!

Aside:  Here's some interesting facts about Red Bell Peppers from The World's Healthiest Foods site:
Red bell peppers are more mature than green, orange or yellow bell peppers. They are rich in carotenoid phytonutrients and contain almost eleven times more beta-carotene than green bell peppers as well as one and a half times more vitamin C. Red Bell Peppers have a sweet, almost fruity taste. Pimento and paprika are both prepared from red bell peppers.

1 comment:

  1. This is pretty close to the Brazilian Black Bean Soup from the original Moosewood cookbook, and it's one of my all-time faves. And my kids love it. And my friends' kids love it. Black beans rock.


Note: Only a member of this blog may post a comment.