Ingredients
1 pound dried black beans, rinsed and picked over
8 medium cloves garlic, peeled and smashed
1 yellow onion, peeled and sliced in half, with enough of the root end intact that the onion doesn’t fall apart
1 juicing orange, rinsed and sliced in half
Kosher salt
Preparation
Procedures
1
Place beans in a large pot and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.
2
Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.
