Recipe Finder Washington Post
https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453
APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There's nothing to sauce ahead of time. Just a few ingredients to chop, an orange or two to squeeze and you're done. I changed the spices a bit because I don't love cumin, but the combination below came out great. Very light. I forgot to top with cilantro and tomatoes, but I think those would be great additions. I enjoyed it cold as well as gently heated.
"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."
SERVINGS: 4
Ingredients:
2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander --- I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper
For serving:
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes
Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.
Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes. Or serve cold with a salad.