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2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 cup chopped green bell peppers
2 tablespoons finely chopped seeded jalapenos
1/4 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons minced fresh ginger
1 tablespoon olive oil
1/3 cup minced garlic
1 pound dried black beans, picked over and rinsed
8 to 10 cups water
1/3 cup chopped cilantro stems and leaves
1/2 sour or sweet orange, unpeeled
1 tablespoon salt
1 1/2 teaspoons Emeril's Kick It Up! Red Pepper Sauce, or more to taste
Combine the onions, celery, carrots, bell peppers, jalapenos, cinnamon, cumin, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic and cook for 2 minutes. Add the beans, 8 cups of the water, cilantro, and orange. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 1 1/2 to 2 hours, or until beans are very tender and begin to get creamy. (Add more water as necessary to achieve desired consistency.) Remove the orange before serving. Season with salt and hot sauce to taste. Serve hot.
Makes About 1 1/2 quarts, 6 to 8 servings
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