Black beans with orange juice and red wine is the thirty-minute bean pot I make when I want dinner to surprise me a little. A well-washed orange, a splash of dry red wine, and cumin turn plain black beans into something bright, winey, and quietly elegant.
Black beans and orange juice might sound like an unlikely pair, but I promise you, this is a culinary combination you won’t want to miss. The bright, zesty citrus cuts through the rich, earthy flavor of the beans, creating a vibrant and deeply savory dish that’s both comforting and refreshing. It’s a fantastic way to elevate a simple can of beans into a gourmet-tasting meal in just 30 minutes. The addition of a fruity red wine adds a layer of complexity that will have everyone asking for the recipe. Let’s get cooking!
Ingredients
• 3 cups / 750g (26.5 oz) cooked or canned black beans, with about 1 cup / 240ml of their cooking liquid
• 1 1/2 teaspoons / 7g (0.25 oz) ground cumin
• Salt and freshly ground black pepper, to taste
• 1 large orange, well washed
• 2 tablespoons / 30ml (1 fl oz) extra virgin olive oil
• 1 medium onion, chopped
• 1 red or yellow bell pepper, cored, seeded, and chopped
• 1 tablespoon (15 ml / 0.5 fl oz) / 3 cloves minced garlic
• 1/2 cup / 120ml dry red wine
• Chopped fresh cilantro or parsley leaves, for garnish
Instructions
1. In a medium pot, combine the black beans, their cooking liquid, ground cumin, and a generous pinch of salt and pepper. Set over medium heat to warm gently.
2. Prepare the orange: Halve it. Peel one half and add the strip of peel to the bean pot. Separate the peeled half into segments and set them aside for garnish. Squeeze the juice from the other half and set it aside.
3. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking and stirring occasionally until softened, about 8 to 10 minutes.
4. Stir the minced garlic into the skillet and cook for one minute more until fragrant. Transfer the onion and pepper mixture to the pot with the beans.
5. Return the skillet to the stove, turn the heat to high, and pour in the red wine. Cook, scraping up any browned bits, until the wine has reduced by about half, approximately 5 minutes.
6. Pour the reduced wine and the reserved orange juice into the bean pot. Stir everything together and bring to a simmer. Taste and adjust the seasoning with more salt and pepper if needed.
7. Remove the orange peel before serving. Garnish with the reserved orange segments and fresh cilantro or parsley.
Nutritional Information
• Serving Size: 1 of 4
• Calories: Approximately 350 kcal
• Protein: 15g
• Fiber: 14g
• Vitamin C: Over 100% of RDI
• Iron: 25% of RDI
Pro Tips
• Pro-Tips
• Swap the Beans: Rich, earthy beans like kidney or pinto are excellent substitutes for black beans in this recipe.
• Wine Selection: Use a fruity, dry red wine like a Merlot or Pinot Noir to complement the orange’s sweetness without overpowering the dish.
• Make it Spicy: For a fiery kick, add one chopped fresh jalapeño or a pinch of smoky chipotle powder along with the onion and bell pepper.
• Meal Prep Friendly: This dish tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Can I make this recipe vegan
A: Yes, this recipe is easily made vegan. The only ingredient to check is the red wine. Simply use a wine that is certified vegan-friendly, as some wines use animal-derived products in the fining process. All other ingredients are naturally plant-based.
Q: Is this black bean dish a good source of protein
A: Absolutely. A single serving of this dish provides approximately 15 grams (0.53 oz / 15 g) of plant-based protein and 14 grams (0.49 oz / 13.9 g) of fiber, making it a satisfying and nutritious main course for a vegetarian diet.
Q: What can I use instead of red wine
A: For an alcohol-free version, you can substitute the red wine with an equal amount of vegetable broth or pomegranate juice. To mimic the acidity and complexity of the wine, add a splash of balsamic vinegar (about 1 teaspoon / 5 ml / 0.2 fl oz) to your chosen substitute.
Q: How can I make this a complete meal
A: To turn this into a complete meal, serve it over a bed of brown rice, quinoa, or couscous to add a healthy grain. It’s also delicious served with warm corn tortillas or a side of crusty bread for a hearty and balanced vegetarian dinner.
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Black Beans with Orange Juice and Red Wine
Ingredients
Method
- In a medium pot, combine the black beans, their cooking liquid, ground cumin, and a generous pinch of salt and pepper.
- Set over medium heat to warm gently.
- Prepare the orange: Halve it.
- Peel one half and add the strip of peel to the bean pot. Separate the peeled half into segments and set them aside for garnish.
- Squeeze the juice from the other half and set it aside.
- In a separate skillet, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper, cooking and stirring occasionally until softened, about 8 to 10 minutes.
- Stir the minced garlic into the skillet and cook for one minute more until fragrant.
- Transfer the onion and pepper mixture to the pot with the beans.
- Return the skillet to the stove, turn the heat to high, and pour in the red wine.
- Cook, scraping up any browned bits, until the wine has reduced by about half, approximately 5 minutes.
- Pour the reduced wine and the reserved orange juice into the bean pot.
- Stir everything together and bring to a simmer.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Remove the orange peel before serving.
- Garnish with the reserved orange segments and fresh cilantro or parsley.
