CUBAN-STYLE ORANGE-SCENTED BLACK BEANS

I first started putting an orange in my pressure-cooked black beans for the same reason I imagine a lot of other American cooks have: I read the great and powerful J. Kenji López-Alt’s take on the same at Serious Eats. Kenji’s techniques never disappoint, although I’ll confess to taking shameless liberties with his recipes. In this case, I combined his techniques with other recipes for Cuban-style beans, which always include my beloved orange, and added some flavor-packed touches of my own. 8 to 12 servings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the beans: In a stovetop or electric pressure cooker, combine the beans, orange, onion, garlic, green bell pepper, kombu, bay leaf, salt, cumin, and broth. Cover, bring to high pressure, and cook for 40 minutes if using a stovetop pressure cooker or 45 minutes for an electric one. Then turn off and let the pressure naturally release. (If you prefer, you can also make these on the stovetop, simmering the beans over medium-low heat for up to 90 minutes, or baking at 250°F, until the beans are tender.) While the beans are cooking, make the sofrito: Pour the oil into a large deep skillet over medium heat. When it shimmers, add the onion, bell peppers, garlic, and chile and sauté until tender, about 8 minutes. Stir in the cumin, salt, pepper, and tomato paste and cook just until fragrant, about 30 seconds. Stir in the orange zest, orange juice, and vinegar and cook until the flavors meld, about 5 minutes.

Step 2

Turn off the heat until the beans are ready.

Step 3

When the beans are ready, fish out and discard the orange, onion, bell pepper, kombu, and bay leaf.

Step 4

Turn the heat under the skillet with the sofrito to medium and use a slotted spoon to transfer the beans to the sofrito, along with 2 cups of the cooking liquid. Taste and add more vinegar and salt if needed.

Step 5

Serve hot, with rice, and top with pickled onions, a few dashes of hot sauce, and a drizzle of olive oil, if desired