180 minutes
Tender and creamy black beans infused with aromatic flavors of garlic, onion, and orange.
Dried Black Beans, rinsed and picked over
0 lb
Garlic, peeled and smashed
each
Yellow Onion, sliced in half, with root end intact
each
Juicing Orange, rinsed and sliced in half
each
to taste
1. Prepare Beans and Add Aromatics
Place the rinsed and picked-over black beans in a large pot or Dutch oven. Add enough water to the pot so that the beans are submerged by 3 to 4 inches. Drop in the smashed garlic cloves and the halved onion, ensuring the root end of the onion is still intact to keep it from falling apart during cooking.
2. Add Orange and Boil
Squeeze the juice from both halves of the juicing orange into the pot, then toss the squeezed orange halves in as well. Cover the pot and place it over high heat until the water comes to a rolling boil.
3. Simmer
Once the water is boiling, uncover the pot and reduce the heat to a bare simmer. Simmer gently for 1 to 2 hours, stirring occasionally. If the tops of the beans become exposed, add a bit more water to keep them submerged.
4. Remove Aromatics and Thicken Sauce
When the beans are completely tender and creamy, remove the orange and onion halves from the pot. Increase the heat to medium and simmer the beans, stirring frequently for about 10 minutes to reduce the liquid and create a thick, creamy sauce.
5. Season and Serve
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