Black Beans with Herbs and Orange Essence

Fresh black beans make all the difference here, they don't have to be soaked or cooked for a long time in order to become tender like store bought beans which can be years old when you buy them.   

-Sautee the following together in a medium sized saucepan:

1 onion, finely chopped

3 cloves of garlic

-Pick through 1 pound of black beans and then rinse well.

-Place beans in a large pot and add water until beans are submerged by 3 to 4 inches.

-Squeeze the juice of 1 orange into the pot and then add the squeezed orange halves.

-Cover and place over high heat until water comes to a boil, then uncover and reduce heat to a bare simmer. -Cook until beans are completely tender and creamy, 1 to 1½ hours, stirring occasionally.

-Remove orange halves then add in the following:

½ tsp powdered cumin

1 tsp dried oregano

1 tsp sea salt

-Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with more sea salt.

Black Bean, Corn and Tomato Salad

-Rinse and drain 2 cans of black beans. 

-In a large bowl combine the beans with the following:

The kernels from 4 fresh ears of corn

1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks

½ cup minced onion

Some chopped cilantro or basil

-In a small bowl whisk together the following:

½ cup olive oil

The juice from 1 fresh lemon

1/2 tsp sea salt and freshly ground black pepper

-Add the dressing to the salad and gently toss.

-The salad may be made 1 day in advance and kept covered and chilled. 

-Serve the salad at room temperature or chilled slightly.