Mexicali Black Beans

Can’t Stop the Beet Juice Reading Mexicali Black Beans 1 minute Next Chili Lime Mushroom Tacos

By Hallelujah DietFeb 9, 20150 comments

This recipe is gluten free

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.

Ingredients

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 sauteing

Directions

1. In a deep saute pan or medium-sized pot, heat coconut oil over medium heat.
2. Add onion, garlic and poblanos, and saute 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.