Sous Vide No-Soak Orange-Cumin-Chipotle Infused Black Beans

(23)

Nicole Poirier

San Francisco

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...

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Black beans are some of my favorites, and they are so enriched by bright orange zest, earthy cumin, and smoky-spicy chipotle! We used these to make what we call "Huevos Anova" (on a tostada, topped with a crispy-fried egg, avocado, fresh orange slices, and hot sauce!), but YOU can serve them anywhere black beans belong. Spice up your taco night!
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Ingredients for 6

  • 1 c/210 g dry black beans

  • 2 2/3 c/630ml water

  • 1/3 c/75 ml fresh squeezed orange juice

  • 2 Tablespoons/25g orange zest

  • 1 teaspoon/5g salt

  • 1 teaspoon/4g cumin

  • 1/2 teaspoon/2g chipotle chili powder

Directions

  • Step 1

    Set your Anova Precision Cooker to 193ºF/89.4ºC.

  • Step 2

    Combine all of your ingredients in a zip-locking bag.

  • Step 3

    Using the immersion method, release as much air from the bag as possible.

  • Step 4

    Place into the bath and set the timer for 6 hours. Because this is quite a high temperature, it is recommended that you cover the surface with plastic wrap/cling film/Saran wrap to prevent heat loss and evaporation if your container is uncovered.

    • Finishing Steps

    • Step 0

      Remove bag from bath and pour contents into sauté pan on the stovetop over medium high heat.

    • Step 1

      Simmer until the desired amount of liquid has reduced. The flavors will become even more pronounced during this time, so no need to add more of anything.

    • Step 2

      Once your desired texture is reached, serve and enjoy!

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193 F / 89.4 C Recipe Temp
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