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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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grate oranges so that you have 1 1/2 teaspoons orange zest; juice both oranges. heat olive oil in a saucepan over medium heat and cook onions until they start to soften, about 5 minutes; add garlic and spices and stir well. stir in beans, tomatoes, half the orange juice simmer until heated through and the flavors blend, about 15 minutes. stir in the orange zest and remaining orange juice; season with hot sauce, salt and pepper. ladle into serving bowls and top with a dollop of sour cream, or plain yogurt, and cilantro, if desired.