Havana Black Beans

I have been in love with beans for the past few months.  I often eat them everyday for breakfast, lunch and dinner.  After a couple of weeks my body got used to it and they have stopped being problematic   But there was always another issue, no one else likes them.   Which in reality was not an issue at all since I knew a pot of beautiful chickpeas or black eyed peas was ALL MINE.   By now I have given up on the notion that my husband even likes beans and decided to tend to my own legume needs.  So when I found this Whole Foods recipe for Havana Black Beans I did not feel bad at all for eating half a pot.  Until my husband came home and ate the rest, praising every bite.  So I made it again, and again last week and each time I make it I tend to get a smaller share.   You can forget about leftovers.  Not good.

You will need: 1 tbs olive oil, 1/2 med onion, 1/2 medium red pepper. 1/2 medium green pepper, 1 clove of garlic, 1 tsp cumin, 1 tsp dried thyme, 2 bay leaves, 1 tsp canned chipotle chili in adobo, 2 (15 oz) cans of black beans, 1 cup water, 1 cup coconut milk, 1 tsp lime juice, salt, 2 scallions and 1/2 cup cilantro

Note: You can make this dish without coconut milk substituting water or vegetable broth but the addition gives the dish more of a Caribbean flavor.  Try adding a shot if dry sherry for the Bahamian version.  Serve over rice, with fish or in a acorn squash.

Finely dice the peppers

onion

mince 1 clove of garlic

Heat 1 tbs olive oil in a pan and saute until golden, about 3 minutes

add both peppers and garlic and cook for 2 more minutes

Mince 1 chipotle chili with sauce

add it to the pan together with 1 tsp cumin, 1 tsp dried thyme and 2 bay leaves

Mix well together

Drain and rinse the black beans add them to the pot with 1 cup water, 1 cup coconut milk and stir well

Simmer for 10- 15 minutes

Add lime juice and salt

Serve over cooked rice sprinkled with fresh scallions and cilantro.

Or you can make it an exceptionally fun side dish serve it in baked or steamed acorn squash.  I scooped it out and baked in 350 deg oven for 15- 20 minutes or until soft.

Not only does it serve as a great bowl but it makes the meal a bit more meaty.  Personally these are so great I can not wait to serve them under blackened fish.  I guess I will be making them again this week.

Nutritional Information:

Serves4.   Serving size: 1 3/4 cups.  Calories: 280, Protein: 13g, Carbohydrates: 34 g, Total Fat: 11g, Saturated Fat 6 g