Orange-Infused Black Beans

6 Reviews
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Photo: Jennifer Causey Styling: Mindi Shapiro Levine
Yield
Serves 4 (serving size: about 3/4 cup)
By Robin Bashinsky
June 2016
RECIPE BY Cooking Light

The addition of orange rind and herbs elevates this pantry staple into a vibrant weeknight side.

Ingredients

  • 1/3 cup water
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons grated orange rind
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 (15-ounce) cans unsalted black beans, rinsed and drained
  • 2 tablespoons chopped fresh basil

Nutritional Information

  • Calories 156
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 11g
  • Carbohydrate 28g
  • Fiber 9g
  • Cholesterol 0.0mg
  • Iron 3mg
  • Sodium 263mg
  • Calcium 101mg
  • Sugars 0g
  • Est. added sugars 0g

How to Make It

Combine first 6 ingredients in a saucepan over medium heat. Cover and cook 10 minutes, stirring occasionally. Stir in basil.

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Ratings & Reviews

nice change

mandofan
July 01, 2017
Made to recipe except didn't top with basil.  Served as recommended side to CL's mojo grilled chicken breasts.  Also made CL's grilled corn with roasted jalapeno butter.  Margaritas, of course.  Good way to start the holiday weekend. 

Tasty, easy, cheap

Whygal
August 02, 2017
Easy to make and very tasty black bean side dish.  One thing to note though is that the yield is off - I've made this at least a half dozen times and you will never get four servings of 3/4 of a cup each.  It's really closer to two cooks, so plan for four servings of a half cup each, which is still plenty filling for a side.

Quick and Easy

carolfitz
May 12, 2016
Made this dish last night to go with the Mojo Grilled Chicken Breasts (also in the June 2016 CL).  Nice side.

Ok

daneanp
July 26, 2016
I halved the recipe for our dinner for 3.  The side was just ok.  My 19 year old thought it was "plain" and she typically loves black beans.  Not sure I'd make again.
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