Recipes and Cooking Cuban-Style Orange-Scented Black Beans 5.0 (1) 1 Review Like many Latin American dishes, this pot of beans gets a big flavor bump from sofrito, which is a saute of onion, tomato, garlic, and aromatics. By Joe Yonan Joe Yonan Website Joe Yonan is a plant-based food writer and editor for The Washington Post. He is also the writer of the "Weeknight Vegetarian" column. He is the author of three cookbooks, including Cool Beans. He is a James Beard award winner for his food journalism.Joe graduated from the University of Texas at Austin with a bachelor of arts degree in journalism. Ten years later, he received an associate's degree in culinary arts and chef training from the Cambridge School of Culinary Arts. Learn about BHG's Editorial Process Published on August 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Hands On Time: 20 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound dried black beans 1 orange, halved 2 onions, (one halved, one chopped) 8 garlic cloves 1 green bell pepper, quartered 1 3-by-5-inch strip kombu (dried seaweed; optional) 1 bay leaf 2 teaspoon kosher salt 2 teaspoon ground cumin 8 cup vegetable broth or water ¼ cup extra-virgin olive oil 3 bell peppers, finely chopped 3 garlic cloves, chopped 1 jalapeno chile, stemmed and chopped ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper 2 tablespoon tomato paste 1 tablespoon orange zest ¼ cup fresh orange juice 1 tablespoon apple cider vinegar Pickled Onions and Hot Sauce Directions In a pressure cooker, combine beans, orange, halved onion, garlic, quartered bell pepper, kombu (if using), bay leaf, 2 teaspoons kosher salt, 1 teaspoon cumin, and the broth. Cover, bring to high pressure, and cook 40 minutes (stove top cooker) or 45 minutes (electric). Turn off; let pressure naturally release. Meanwhile, make sofrito: Pour 1/4 cup olive oil into a large skillet over medium. Once shimmering, add chopped onion and peppers, garlic, and jalapeno; sauté until tender, 8 minutes. Stir in 1 teaspoon cumin, the tomato paste, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook just until fragrant, 30 seconds. Stir in zest, juice, and vinegar; cook until flavors meld, 5 minutes. Turn off heat. Fish out and discard orange, onion, bell pepper, kombu (if using), and bay leaf. Reheat sofrito in skillet over medium. Add beans and 2 cups of cooking liquid to skillet. Season to taste. Serve with rice and top with pickled onions and hot sauce. Serves 8. Tips No pressure cooker? Simmer on medium-low, or bake at 250°F, up to 90 minutes or until tender. Rate it Print Nutrition Facts (per serving) 293 Calories 8g Fat 44g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 293 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 423mg 18% Total Carbohydrate 44g 16% Total Sugars 6g Protein 14g Vitamin C 67.7mg 339% Calcium 99mg 8% Iron 3.7mg 21% Potassium 1054mg 22% Folate, total 279.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.