Orange-Scented Black Beans With Roasted Poblano Peppers

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, peeled and chopped
• 1 small jalapeno, seeded and minced
• 1 cup black beans, soaked overnight and drained
• 6 cups water
• 1 ½ teaspoons grated orange zest
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 4 poblano peppers, roasted, peeled, seeded and cut into 1/2-inch dice
• 3 tablespoons thinly sliced scallions

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    209 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 11 grams protein; 603 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Reduce the heat to low. Add the garlic and the jalapeno and cook, stirring frequently, for 2 minutes. Add the beans and the water, increase the heat and bring to a boil. Lower the heat so the liquid simmers. Cook for 1 hour 15 minutes.
2. Stir in the orange zest and continue cooking until the beans are tender, about 20 minutes longer. Season with the salt and pepper to taste and stir in the roasted peppers. Divide among 4 plates, top with the sliced scallions and serve with cooked white rice.

1 hour 45 minutes