CUBAN-STYLE ORANGE-SCENTED BLACK BEANS

Name: CUBAN-STYLE ORANGE-SCENTED BLACK BEANS
Cuisine: Latin American, American, Cuban
Ingredients: 1 pound dried black beans; 1 orange, halved; 1 onion, halved; 8 garlic cloves; 1 green bell pepper, quartered; 1 (3 by 5-inch) strip kombu (dried seaweed); 1 bay leaf; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 8 cups Vegetable Broth (this page), store-bought no-salt-added vegetable broth,; ¼ cup extra-virgin olive oil, plus more (optional) for serving; 1 yellow onion, finely chopped; 3 bell peppers (preferably a mix of red, green, and orange or yellow), finely; chopped; 3 garlic cloves, chopped; 1 jalapeño chile, stemmed and chopped (seeded if you don’t want it too spicy); 1 teaspoon ground cumin; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper; 2 tablespoons tomato paste; 1 tablespoon grated orange zest; ¼ cup fresh orange juice; 1 tablespoon apple cider vinegar, plus more to taste; Quick-Pickled Onions (see this page; optional), for serving; Hot sauce (optional), for serving

5 steps

I first started putting an orange in my pressure-cooked black beans for the same reason I imagine a lot of other American cooks have: I read the great and powerful J. Kenji López-Alt’s take on the same at Serious Eats. Kenji’s techniques never disappoint, although I’ll confess to taking shameless liberties with his recipes. In this case, I combined his techniques with other recipes for Cuban-style beans, which always include my beloved orange, and added some flavor-packed touches of my own. 8 to 12 servings

Updated at: Wed, 16 Aug 2023 20:35:38 GMT

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Ingredients

12 servings

BEANS

1 pounddried black beans

1 stripkombu

3 by 5-inch, dried seaweed

1bay leaf

2 teaspoonskosher salt

1 teaspoonground cumin

8 cupsVegetable Broth

store-bought no-salt-added vegetable broth

SOFFRITO

¼ cupextra-virgin olive oil

plus more, optional, for serving

1yellow onion

finely chopped

3bell peppers

preferably a mix of red, green, and orange or yellow, finely

3garlic cloves

chopped

1jalapeño chile

stemmed and chopped, seeded if you don’t want it too spicy

1 teaspoonground cumin

½ teaspoonkosher salt

plus more to taste

¼ teaspoonfreshly ground black pepper

2 tablespoonstomato paste

1 tablespoonorange zest

grated

¼ cupfresh orange juice

1 tablespoonapple cider vinegar

plus more to taste

Quick-Pickled Onions

optional, for serving

Hot sauce

optional, for serving

Instructions

Step 1

To make the beans: In a stovetop or electric pressure cooker, combine the beans, orange, onion, garlic, green bell pepper, kombu, bay leaf, salt, cumin, and broth. Cover, bring to high pressure, and cook for 40 minutes if using a stovetop pressure cooker or 45 minutes for an electric one. Then turn off and let the pressure naturally release. (If you prefer, you can also make these on the stovetop, simmering the beans over medium-low heat for up to 90 minutes, or baking at 250°F, until the beans are tender.) While the beans are cooking, make the sofrito: Pour the oil into a large deep skillet over medium heat. When it shimmers, add the onion, bell peppers, garlic, and chile and sauté until tender, about 8 minutes. Stir in the cumin, salt, pepper, and tomato paste and cook just until fragrant, about 30 seconds. Stir in the orange zest, orange juice, and vinegar and cook until the flavors meld, about 5 minutes.

Step 2

Turn off the heat until the beans are ready.

Step 3

When the beans are ready, fish out and discard the orange, onion, bell pepper, kombu, and bay leaf.

Step 4

Turn the heat under the skillet with the sofrito to medium and use a slotted spoon to transfer the beans to the sofrito, along with 2 cups of the cooking liquid. Taste and add more vinegar and salt if needed.

Step 5

Serve hot, with rice, and top with pickled onions, a few dashes of hot sauce, and a drizzle of olive oil, if desired