My friend Suzanne has been teaching me some of her favorite recipes this summer (lucky me!), and this spicy black bean recipe from the fabulous Field of Greens Cookbook is one she couldn’t wait to share. Suzanne usually makes a big batch for her family (husband and three hungry teenagers included) with enough for some leftovers during the week. The beans have layers of chili flavor, balanced with zesty orange, lime, and cilantro. They are spicy, but you can control the level to your taste, depending on which and how much chili to include. Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro. Serve with corn tortillas, and/or rice, sour cream, and salsa.
