ORANGE-SCENTED BLACK BEANS WITH ROASTED POBLANO PEPPERS

Orange-Scented Black Beans With Roasted Poblano Peppers image

Provided by Molly O'Neill

Time 1h45m

Yield Four servings

Number Of Ingredients 10

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Ingredients

1 teaspoon olive oil
1 medium onion, peeled and chopped
1 small jalapeno, seeded and minced
1 cup black beans, soaked overnight and drained
6 cups water
1 1/2 teaspoons grated orange zest
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
4 poblano peppers, roasted, peeled, seeded and cut into 1/2-inch dice
3 tablespoons thinly sliced scallions

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Reduce the heat to low. Add the garlic and the jalapeno and cook, stirring frequently, for 2 minutes. Add the beans and the water, increase the heat and bring to a boil. Lower the heat so the liquid simmers. Cook for 1 hour 15 minutes.
Stir in the orange zest and continue cooking until the beans are tender, about 20 minutes longer. Season with the salt and pepper to taste and stir in the roasted peppers. Divide among 4 plates, top with the sliced scallions and serve with cooked white rice.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 603 milligrams, Sugar 5 grams