Orange juice, plantains give beans tropical flair

There are black beans, and then there are black beans cooked with orange juice. If you haven’t tried squeezing some in, trust me, it’s a revelation — a Caribbean take that is especially appealing now that we’re deep in winter’s chill.

The first time I tried the technique at home was when following a recipe from J. Kenji Lopez-Alt, author of “The Food Lab.”

Ever since I first threw two orange halves into the pressure cooker when I made black beans from dried, and loved the touch of sweettartness from the citrus, I’ve made them that way every few weeks.

Jack Bishop from America’s Test Kitchen used an even quicker version of the technique in his 2004 book, “A Year in a Vegetarian Kitchen.” He published the book many years before I became vegetarian, but I’ve come to consider it a classic for its smart, easy and satisfying recipes, and this dish is no different.

You enliven canned black beans with chopped jalapeno, garlic and cup fresh orange juice (plus a touch of lime juice). The beans absorb much of the juices within five or so minutes.

His crowning touch is ripe plantains, sauteed until deeply browned. They’re another point of sweetness, and along with the orange, they put me in a tropical state of mind. Trim the pointed ends from the plantains. Cut the fruit into 2-inch chunks. Use a paring knife to slit the peels lengthwise in several places on each piece. Carefully remove the peels and discard them. Cut each plantain chunk in half lengthwise.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the plantains — working in batches as needed to avoid overcrowding the pan. Cook, turning once, until quite browned but not burned, about 8 minutes. Transfer the plantains to a plate and sprinkle with ¼ teaspoon salt. Cover to keep warm.

Add the remaining 1 tablespoon of oil, the garlic and the jalapeno to the empty skillet. Cook (medium heat), stirring constantly, just until fragrant, 30 seconds. Add the beans, orange juice and lime juice. Cook, stirring often, until the beans are heated through and have absorbed most of the juices, 4 to 6 minutes. Stir in the cilantro and the remaining ¼ teaspoon salt. Taste, and add more salt, as needed.

Spoon the beans into individual bowls or plates. Top each portion with sauteed plantains and serve.

380 calories, 13 g protein, 12 g fiber, 14 g sugar, 58 g carbohydrates, 13 g fat (2 g saturated), 0 mg cholesterol, 300 mg sodium