Wednesday, April 28, 2010

Crack Beans

The recipe I'm about to share is known on the internets as Spicy, Citrusy Black Beans from Simply Recipes. Here at Oops!, it goes by another name - Crack Beans. They are so good. Once tasted, these beans will control you. You won't be able to stop. You'll spend all the time you're not eating, thinking about eating these beans. Your cilantro and chili powder bills will rise dramatically. You'll spend all your money on beans, and beg your friends and family for loans so you can buy more. You may resort to crime as a way to obtain them. You will not recognize the person you've become. A lean, mean crack bean addict sustained by copious amounts of antioxidants, fiber, iron and heart-healthy protein.

You can't say we didn't warn you.

Crack Beans, adapted from Simply Recipes.

3 1/2 cups cooked black beans, rinsed and drained
about 4 cups veggie broth (enough to cover beans in a pot)
1 pinch dried oregano
3 pinches dried sage
1 bay leaf
1 onion, chopped
3 cloves garlic, chopped
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1-2 tablespoons chili powder
several larges squirts of hot sauce
1 1/2 teaspoon cumin (or more to taste)
1 tablespoon rice vinegar
1/4 cup fresh orange juice
lime juice to taste
salt to taste
lots and lots of cilantro, chopped

Put beans in a pot and cover with veggie broth. There should be about a half-inch of broth above the beans. Add the bay leaf, sage and oregano and bring to a simmer. In a separate skillet, saute the onions, garlic and pepper in some olive oil. Add a pinch or two of salt. Add the rest of the spices and cook until onions are soft and the spice smell fills your kitchen and makes you want to eat, NOW. Hold your horses. Gently transfer the flavor mixture from the skillet to the pan with the beans. Simmer until the everything has thickened - this will take about an hour but its totally worth it. Especially if you spend that hour looking at this picture of Michigan musician Josh Davis:

Once things are looking deliciously thick and zesty, add about half the orange juice and taste for seasoning. Don't forget to add more salt. Simmer for another few minutes if you can stand it. If you can't, add the rest of the orange juice, as well as the vinegar and lime juice. Garnish with LOTS of cilantro, and maybe some avocado chunks too.

Nothing is as good as that first spicy, citrusy hit. MMMMM. Feel it coursing through your veins. Enjoy the rush - you'll spend the rest of your life pursuing it. Leftovers - if you miraculously have any - make good tortilla fillings. Vegan nachos anyone?

1 comment:

  1. I'm still looking at that picture. Still looking.

    I'm still the only one who comments on our blog.

    Stab a clown.