INGREDIENTS
1 pound black beans, cooked in plain water
2 tablespoons olive oil
1 onion, chopped
3 ribs celery, chopped
1 large carrot, diced
4 large garlic cloves, chopped
2 bay leaves
1 tablespoon each basil, oregano, cumin
1 teaspoon hot pepper flakes or sauce
1/2 cup sherry or water
1 lemon, juiced
1 orange, sectioned

DIRECTIONS
Cook beans until tender. Heat a heavy-bottomed skillet, add oil and onions, then cook over medium
heat until translucent. Stir in carrots, celery and garlic, sauté until carrots and celery have
lost their crunch. Add bay leaves, basil, oregano, cumin and hot pepper, stirring to combine.
Cook 1-2 minutes, then deglaze the pan with sherry. Scrape entire contents of pan into beans, add
lemon juice and orange sections, and stir until combined. Bring to a boil over high heat, reduce
heat to low, cover and simmer for 30 minutes. Taste for seasoning, add salt and pepper if needed.
Serve hot over Brown Rice (September 2007) and pass the Accoutrements and Cornbread!

ACCOUTREMENTS

lemon and lime wedges                                              corn kernels
cucumber, chopped                                                    avocado, chopped
boiled egg, chopped                                                   hot sauce
cilantro, chopped finely                                              sour cream or yogurt
onion, chopped                                                          scallions, chopped
black olives, sliced                                                     tomato, chopped
salsa                                                                          guacamole