This is a variation of my Black Bean Soup recipe. The seasonings are a bit more pungent, making it a nice side dish for any Mexican meal.

2 cans black beans (w their juice)
1 bay leaf
1 green pepper, chopped
half an onion
2 cloves garlic
3 T coconut oil – this is important, it gives the dish a wonderful flavor
1 chopped jalapeno (optional)
3 T red wine vinegar
2 T cumin

Boil the black beans with the bay leaf and 1/4 of the green pepper for an hour. Saute the remaining 3/4 green pepper, onion and garlic in the coconut oil (add jalapeno at this point if you’re using it).

After 10 minutes when the veggies are soft, stir in red wine vinegar & cumin. Add beans to sofrito, remove bay leaf.


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