Black Bean Stew with Poblanos and Faux Sour Orange

Ingredients:

1/2 lb dried black beans, picked over and rinsed
1 1/2 cups chopped onion, divided
4 cups water
1/4 tsp salt, plus more if desired
2 Tbsp Amontillado sherry
1 1/2 tsp balsamic vinegar
1 1/2 tsp soy sauce
1 Tbsp olive oil
1/4 tsp cumin seed
1/2 tsp hot red pepper flakes
1/2 cup chopped poblano pepper
2 tsp minced garlic
1/4 cup orange juice
2 Tbsp lime juice
1 tsp grated orange zest
1/2 tsp grated lime zest
Freshly ground black pepper
2 Tbsp minced parsley or cilantro, optional

Instructions:

Place beans in a medium saucepan. Add ¾ cup of the chopped onion, water, and ¼ teaspoon salt, and bring to a boil over high heat. Cover, reduce heat to low, and cook 1¼ to 1½ hours, until beans are just tender, or longer if a softer consistency is desired. (Cooking time varies with the age of the beans.)

Stir in the sherry, vinegar, and soy sauce. Cook, uncovered, 5 minutes longer. Remove from heat.

Place a large nonstick skillet over medium-high heat. When it is hot, reduce heat to medium and add the oil in a little pool. Do not spread it around. When the oil is hot, add the cumin seed and red pepper flakes to the pool. Cook 1 to 2 minutes until seeds start to darken, gently stirring without dispersing the pool. Spread the oil mixture over the entire surface of the skillet and add the remaining ¾ cup onion along with the poblano. Cook about 5 minutes, stirring often, until the onion is translucent and the pepper is tender. Add the garlic and cook 1 minute longer.

Add the bean mixture, juices, and zests. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until sauce has thickened and is no longer runny. Season with salt and black pepper to taste. Serve garnished with the parsley or cilantro.

Makes 6 servings.

From adoctorskitchen.com