Mexicali Black Beans

  • Serves 4

  Serves 4 This recipe is gluten free 2 cans organic black beans, 1 drained, and using the liquid from 1 can 2 small, or 1 large poblano pepper, diced (Anaheim or regular bell pepper can be substituted) 1 medium onion, finely chopped 5-6 cloves of garlic, minced 1 T. dried Mexican oregano (normal dried…

 

Serves 4

This recipe is gluten free

  • 2 cans organic black beans, 1 drained, and using the liquid from 1 can
  • 2 small, or 1 large poblano pepper, diced (Anaheim or regular bell pepper can be substituted)
  • 1 medium onion, finely chopped
  • 5-6 cloves of garlic, minced
  • 1 T. dried Mexican oregano (normal dried oregano can be substituted)
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 bay leaf
  • 1 T. honey
  • 2 tsp. sea salt, or to taste
  • Dash of ground chipotle, Or cayenne pepper (optional)
  • ½ T. coconut oil for sautéing

In a deep sauté pan or medium-sized pot, heat coconut oil over medium heat. Add onion, garlic and poblanos, and sauté for about 5 min. Add in beans, honey and seasonings, and bring to a simmer. Cover, and reduce heat to low. Cook for 40 minutes to one hour, stirring every 5-10 minutes. Taste, and re-season to your liking if necessary. Garnish with chopped red onion, cilantro, and lime wedges.

  1. In a deep sauté pan or medium-sized pot, heat coconut oil over medium heat.
  2. Add onion, garlic and poblanos, and sauté for about 5 min.
  3. Add in beans, honey and seasonings, and bring to a simmer.
  4. Cover, and reduce heat to low. Cook for 40 minutes to one hour, stirring every 5-10 minutes.
  5. Taste, and re-season to your liking if necessary.
  6. Garnish with chopped red onion, cilantro, and lime wedges.

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