I love making enchiladas, but for so long, I was at a complete loss for the perfect side dish to accompany them. Enchiliadas are pretty much perfect on their own--meat, cheese, tortilla, a sprinkling of veggies. But, when these black beans land side-by-side on your plate with the enchiladas, whoa! Be prepared for complete perfection! While I enjoy the occasional side of refried beans, these are the absolute best!
RECIPE FOLLOWS THE JUMP!
Spicy Citrus Black Beans
Source: Annie's Eats
1 (28 oz.) can black beans
2 tbsp. olive oil
1 yellow onion, chopped
pepper, chopped or minced (bell, Anaheim or jalapeno depending on your taste)
½-1 cup reduced-sodium chicken or vegetable broth or water for gluten-free
1½ tsp. dried oregano
2 bay leaves
½ tsp. salt
3 cloves garlic, minced or pressed
1 tsp. pureed chipotles in adobo
1½ tsp. ground cumin
¼ cup freshly squeezed orange juice
Juice of 2 limes (added lime zest - optional)
1 tbsp. white wine vinegar
Chopped fresh cilantro, to taste, plus more for garnish
Place the beans in a colander and rinse thoroughly.
Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5-7 minutes. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar.
Once simmering, reduce to medium-low or low and let simmer, covered, 20-30 minutes, stirring occasionally.
Remove from the heat, stir in chopped fresh cilantro to taste and serve.
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