Black Beans with Orange

I would like to extend a formal apology to cilantro. This bright, springy herb and I have been on the outs for most of my life.

My Mom loves cilantro, I mean, LOVES it. She'd probably sprinkle it on her pecan oatmeal in the morning if no one was watching. But every mention of the herb possibly coming within 10 feet of my (or my sister's) mouth generated quite the reactions. Never ones to over-exaggerate, we scrunched up our faces, faked barfing, and lay dead on the floor.  My sister and I also concocted a plan to pour bleach into Mom's cilantro plant, but we folded under pressure.

Violence is never the answer, people. Especially when you're ages 7 and 9.

But after timidly trying cilantro again at a Mexican tapas restaurant, I've realized I can handle it in small amounts.  It really does add a fresh flavor to the food. Cue Mark Bittman to the rescue: this black bean with orange recipe is fabulous. Pair it with rice and some tortilla shells, and you've got a quick, filling, and oh so cheap meal. So, cilantro, do we have a truce?

Black Beans with Orange     Serves: 2-3
1 15 oz. can black beans, undrained
1/2 T. ground cumin
1/4 cup water
Salt
Pepper
1 orange, well washed
1/2 T. olive oil
1 small onion, chopped
1 small red bell pepper, cored, seeded, and chopped
1/4 cup dry red wine or orange juice
Chopped fresh cilantro, for garnish
Sour cream, for garnish
1.) Put the canned beans and water in a pot over medium heat. Add the cumin and a large pinch of salt and pepper. Let mixture simmer.
2.) Meanwhile, halve the orange. Peel one half and add the peel to the beans, then divide the orange segments and set aside. Squeeze the juice from the other half into the pot.
3.) Put the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the peppers soften, or about 8 minutes. Add wine (or orange juice) and let it reduce for about 2-3 minutes.
4.) Add onion mixture to the beans. Stir together and adjust seasonings (I had to add more salt). Remove orange peel from the bean mixture. Garnish with reserved orange sections, cilantro, and a dollop of sour cream. Serve with rice or warm tortillas.