Recipe: <!-- -->Chipotle-Orange Black Beans<!-- -->
Serve these black beans as a side dish with any Mexican of Tex-Mex main course. Or scoop them onto a plate of Eggs in Purgatory with Peppery Brunch Potatoes.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Wooden spoon
- Measuring spoon
- Plate
Ingredients
- 1 small yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons canola oil
- 1 can (15-ounce) black beans, drained and rinsed
- 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
- 1 orange, juice and zest of
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons crumbled queso fresco
- 1/4 teaspoon ground black pepper
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