Southwestern Black Beans

These southwestern black beans take the everyday pot of beans somewhere unexpected. A whole halved orange goes into the simmer along with the more familiar bay leaf and aromatics, and the citrus oils slowly perfume the broth without making the beans taste sweet or fruity. It’s a Cuban-meets-Tex-Mex move you don’t see often.

The quick boil and one-hour rest is a smart shortcut on traditional overnight soaking. The hot soak softens the bean skins and cuts cook time without sacrificing the toothy, intact texture you want.

Mashing a half cup of finished beans and stirring it back in is what thickens the pot from soup to scoop-able stew. It’s a bean-based roux, and it works.

Pro Tips

• Don’t add salt to the simmering pot until the beans are nearly tender, salt early can toughen the skins and stretch your cook time.
• Use a heavy-bottomed pot to avoid scorching during the long simmer, the bottom is where black beans love to stick.
• Pierce the orange halves a few times with a fork before they go in to release more aromatic oil.
• Taste at the end and adjust the splash of vinegar, the acid is what wakes up everything else in the pot.

Variations

• Add a smoked ham hock with the beans for a smoky, richer broth.
• Stir in a chopped chipotle in adobo for a spicier, more deeply smoked southwest version.
• Finish with a handful of chopped cilantro and a squeeze of lime instead of vinegar for a brighter Mexican spin.