Spicy Citrus Black Beans

We have lentil dishes and red bean dishes, plenty of soy dishes and dishes with lots of different beans. But now we finally have a dish that showcases my favorite bean, and the most beautiful bean. Noms!!

This is an adaptation of this recipe.

Spicy Citrus Black Beans
serves 4 generously, with leftovers

4 cups dried black beans
1 tbsp dried oregano
3 bay leaves
1.5 tsp sage
2 teaspoons salt
4 Tbsp olive oil
2 yellow onions, chopped
2 chopped peppers – bell pepper, jalapeño or a mix of the two
6 cloves crushed garlic
2 tbsp chili powder
Tabasco to taste
1 Tbsp cumin
3 Tbsp frozen orange juice concentrate or 1/2 cup fresh orange juice
Juice of 1 lime
2 Tbsp rice wine vinegar
Chopped fresh cilantro for garnish

1. Prepare the beans, either by soaking them overnight in cold water OR soaking them for an hour after bringing the water to boil. Discard the liquid after soaking.
2. Add beans to a large pot and cover with a few inches of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done (between 30-90 minutes). Add more water to keep beans covered by at least 1/2 inch of water.
3. While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili powder, Tabasco, cumin, and garlic. Sauté until spices are fragrant.
4. Fish out and discard the bay leaves from the beans. Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened (keep an eye on water levels).
6 Add half of the orange juice, and simmer. Adjust chili heat at this point. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro and plain yogurt (or sour cream). Can be served over rice or chips.