Adobo Citrus Black Beans

Recently we had our good friends Amy and Gary and their adorable daughter Gracie over for dinner and I decided to make it a Mexican Fiesta!  Deciding on Mexican was a no brainer-all of absolutely love Mexican food and honestly probably could easily live off of it!  However, sometimes I find that planning a side dish to pair with Mexican food to be rather daunting.  I decided to make my husband's favorite creamy taquitos as a main dish and wanted something that seemed authentic on the side.  After searching through lots of recipes, I decided I wanted rice and beans.  I found this recipe and thought it would pair great with the taquitos.

The results were that this recipe turned out better than I had imagined.  Beyond heating up black beans or adding them to chili or soup, I have never cooked black beans as a side dish before.  I was pleasantly surprised with how impressive this side dish turned out.  Everyone loved it! It has a slight spicy and smoky flavor from the chiles and cumin.  If you don't like too much heat, omit the jalepeno and decrease the amount of chiles in adobo that you add.   If your looking for an authentic tasting side dish to accompany a Mexican dish, look no further, this is it!

Pairs well with creamy taquitos

2 15.5 ounce cans black beans, drained and rinsed

2 tablespoons olive oil

1 small yellow onion, chopped

1 pepper chopped, or minced (bell or jalepeno depending on spice preferance-I used half of both)

1/2 cup reduced-sodium vegetable broth

1 1/2 teaspoons dried oregano

1/2 teaspoon kosher salt

3 cloves garlic, minced

1 teaspoon pureed chiles in adobo

1 1/2 teaspoons ground cumin

1/4 cup freshly squeezed orange juice

Juice of 2 limes

1 tablespoon white wine vinegar

Chopped fresh cilantro, to taste, plus more for garnish

Heat the olive oil in a medium saucepan over medium-high heat.  Add the onion and pepper, and saute until tender, about 5-7 minutes.  Add the garlic and saute until just fragrant, approximately 1 minute.  Add the beans and stir in the broth.  Allow mixture to come to a simmer.  Add oregano, salt, chipotle puree, cumin, orange juice, lime juice and vinegar.  Once simmering, reduce heat to low and continue to simmer 20-30 minutes, stirring occasionally. Remove from heat and stir in fresh cilantro to taste. 

Source: Annie's Eats