Add the rinsed beans to a dutch oven. Pour in enough water to completely cover the beans by about 2-inches. Stir in the bay leaf and garlic. Bring to a boil over high heat and allow to boil for 5 minutes.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 2 hours and 30 minutes or until beans are tender.
Drain the beans and reserve any liquid. Return the drained beans to the pot and stir in the orange zest, orange juice, vinegar, cumin, cayenne, and 1 tsp salt. Add the reserved liquid a little at a time until you reach desired consistency. Simmer over medium-low heat about 10 more minutes and season with salt to taste.
Transfer beans to a serving bowl and garnish with fresh cilantro.
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