from HTCEV by Mark Bittman
Directions:
1. Put the beans and their liquid in a pot over medium heat, add the cumin and a good pinch of salt and pepper.
2. Halve the orange. Peel one half, and add the peel to the beans. Then divide those sections (or chop) and set aside. Squeeze the juice out of the other half and set aside.
3. Put the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook, stirring, occasionally, until the pepper softens, 8 to 10 minutes. Add the garlic and cook, stirring for 1 minute more. Add to the beans.
4. Turn the heat under the skillet to high and add the red wine to the skillet. Cook until the wine is reduced by half, about 5 minutes. Add to the beans along with the reserved orange juice. Taste and adjust the seasoning. Serve with rice, garnished with the reserved orange sections and cilantro, or store covered in the fridge for up to 2 days.
Black Beans and Beets with Orange Juice: Quite sweet, but acidic as well and unmistakeably not dessert; add 1 cup peeled and chopped beets in Step 1; cook until the beets are tender.
Black Beans and Chiles with Orange Juice: Terrific contrast; use fruity or smoky chile or chili powder; Add 1 or 2 fresh chiles (like New Mexico or Habenero), cleaned and chopped, or 1 or 2 dried chiles (like chile de arbol or piquin), soaked, cleaned, and chopped in Step 1.
White Beans with Lemon: A lighter version: Replace the black beans with white beans, the cumin with 1 tablespoon chopped rosemary, and the red wine with white. Eliminate the bell peppers. In step 2, substitute about 1 tablespoon julienned or chopped lemon zest for the orange peel; set aside the juice of half the lemon.