Orange-Scented Black Beans With Roasted Poblano Peppers

Name: Orange-Scented Black Beans With Roasted Poblano Peppers
Total time: 1 h 45 min
Yield: Four servings
Ingredients: 1 teaspoon olive oil; 1 medium onion, peeled and chopped; 1 small jalapeno, seeded and minced; 1 cup black beans, soaked overnight and drained; 6 cups water; 1 1/2 teaspoons grated orange zest; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 4 poblano peppers, roasted, peeled, seeded and cut into 1/2-inch dice; 3 tablespoons thinly sliced scallions

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: 4(21)
Comments: Read comments

Featured in: Tender Buttons

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

1teaspoon olive oil
1medium onion, peeled and chopped
1small jalapeno, seeded and minced
1cup black beans, soaked overnight and drained
6cups water
1½teaspoons grated orange zest
1teaspoon salt, plus more to taste
Freshly ground pepper to taste
4poblano peppers, roasted, peeled, seeded and cut into ½-inch dice
3tablespoons thinly sliced scallions

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Reduce the heat to low. Add the garlic and the jalapeno and cook, stirring frequently, for 2 minutes. Add the beans and the water, increase the heat and bring to a boil. Lower the heat so the liquid simmers. Cook for 1 hour 15 minutes.
Step 2
Stir in the orange zest and continue cooking until the beans are tender, about 20 minutes longer. Season with the salt and pepper to taste and stir in the roasted peppers. Divide among 4 plates, top with the sliced scallions and serve with cooked white rice.