these black beans are lovingly known as crack beans to myself and my closest friends. they are perfectly flavorful and incredibly versatile, a favorite to most who have tried them! i like to make a big batch on Sunday and eat them for lunch throughout the week.
there are SO many delicious ways to enjoy crack beans, from in a bowl with nothing more than a few slices of avocado and some cilantro to in burritos, nachos, or quesidillas. here they're pictured in a simple burrito with roasted sweet potatoes, a bit of cheese, and some lettuce. yum!
3.5 cups cooked black beans
about 4 cups vegetable broth
1 pinch oregano
3 pinches dried sage
1 bay leaf
1 onion, chopped
3 cloves garlic
1 bell pepper, sliced thinly
1 poblano pepper (option, awesome if you like some spice)
1-2 Tbsp chipotle
1 Tbsp cumin
1 Tbsp rice vinegar
.25 cup orange juice
1 Tbsp lime juice
salt to taste
optional: 1 cob of corn, with kernels removed
- heat a bit of oil over medium heat in the bottom of a large heavy bottomed pot. add the onions, peppers, and garlic. cook, stirring occasionally, until onions are browned. add cumin and chipotle and stir for a minute or so - until your kitchen smells nice and spicy.
- add beans, vegetable broth, oregano, bay leaf, and sage to the mixture. simmer uncovered until thickened. it will take about an hour, and is so worth it!
- once thick, add half of the orange juice and salt it to taste. let the orange juice cook down until all the liquid is cooked off.
- add the rest of the orange juice, rice vinegar, lime juice, and corn (if using). stir until combined and dig in!