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Saucy Black Beans

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 12-ounce package dried black beans, picked over
3 tablespoons vegetable oil
1 large white onion, diced
8 cups cold water
Peel of 1 orange, pith removed (optional)
1 jalapeño pepper, sliced in half lengthwise and seeded (optional)
Coarse salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco (optional)

Preparation

  1. Step 1

    Place the beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse the beans with cold water; set aside.

    Step 2

    Heat the oil in a large saucepan over medium heat. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and jalapeño, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a sauce-like consistency, about 2 hours. Most of the liquid should have evaporated.

    Step 3

    Remove from heat; remove the orange peel and jalapeño, if using. Season with salt, black pepper, and hot pepper sauce, if desired. Serve hot or at room temperature.

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Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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