Cumin, Orange, and Green Chili Black Beans
- ¼ cup olive oil
- 1 large onion, chopped
- 6 large garlic cloves, chopped
- 1 tablespoon ground cumin
- 3 (15 ounce) cans black beans, drained and rinsed, divided
- 1 cup diced roasted green chilies
- ¾ cup chicken broth
- 1½ tablespoons cider vinegar
- 2 oranges, halved
- 1 (12 ounce) block cotija cheese, crumbled
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Fry onion, garlic, and cumin in hot oil until vegetables begin to soften, about 5 minutes.
- Mash 1 cup black beans with the onion mixture; add remaining beans, green chilies, chicken broth, and cider vinegar and stir.
- Lightly squeeze orange halves over the bean mixture and stir. Set oranges, cut-side down, onto the beans.
- Bring bean mixture to a simmer and cook, stirring occasionally, until mixture thickens, about 25 minutes; season with salt and pepper. Ladle into bowls and garnish with cotija cheese to serve.
Vegetarian? Use vegetable broth in place of the chicken broth. Want more heat? Chop up some fresh jalapeño pepper and add to the pot with the onions and garlic mixture. Cotija cheese is widely available in grocery stores, but if you can't find it try queso fresco or some crumbled feta.
What others are saying
Greg Jones says:
Black beans are on regular rotation at my house. This version with orange and green chili is really good. Lots of flavor!
Sam Dalton says:
This was a delicious chili dish. I think the chicken broth gave it great flavor, in addition to the garlic, onion, and cumin. You can definitely taste the citrus infused flavors, but it paired nicely together with the spice from the chilies.