Black Beans with Crisp Pork and Orange
Provided by: Mark Bittman
To make orange slices appear elegant by removing all traces of pitha good idea when you’re cooking with themcut off both ends of the fruit with a chef’s or serrated knife, stand the orange on one end, and cut off the skin in long strips, keeping your knife as close to the flesh as possible. If you want neat orange segments, cut between the membranes to separate the sections; for “wheels,” slice the orange crosswise. Either way of cutting an orange works for Black Beans with Crisp Pork and Orange, a Latin American-inspired dish that derives flavor from orange juice and zest in addition to orange segments.
- 3 cups cooked or canned black beans, with about 1 cup of their liquid
- 1 tablespoon ground cumin
- Salt and freshly ground black pepper
- 1 navel orange, well washed
- 8 ounces Italian sausage, cut into 1-inch pieces
- 8 ounces pork shoulder, cut into chunks
- 1 onion, chopped
- 1 bell pepper, preferably red or yellow, cored, seeded, and chopped
- 1 or 2 fresh chiles, like New Mexico or habanero, seeded and chopped, or 1 or 2 dried chiles, like chile de arbol or piquin, soaked, cleaned, and chopped (optional)
- 1 tablespoon minced garlic
- 1/2 cup dry red wine or freshly squeezed orange juice
- Chopped fresh cilantro or parsley leaves for garnish
- Put the beans and their liquid in a large pot over medium heat; add the cumin and a good pinch of salt and pepper, bring to a boil, and adjust the heat so the mixture simmers.
- Halve the orange. Peel one half and add the peel to the beans, then divide the segments and set aside. Squeeze the juice from the other half and set aside.
- Put the sausage in a skillet over medium-high heat and cook, stirring occasionally, until brown on all sides, 8 to 10 minutes. Remove with a slotted spoon and add to the simmering beans. Add the pork shoulder to the skillet and cook, stirring occasionally, until brown on all sides, about 10 minutes. Remove and add to the beans.
- Reduce the heat under the skillet to medium and add the onion, the bell pepper, and the chiles if you’re using them. Cook, stirring occasionally, until the peppers soften, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute more. Add this mixture to the beans.
- Turn the heat under the skillet up to high and add the wine. Cook for about 5 minutes, then add to the beans along with the reserved orange juice. Taste and adjust the seasoning if necessary. Serve with rice, garnished with the reserved orange sections and cilantro, or store in the refrigerator for up to 2 days and reheat before serving, garnishing at the last minute.