Press enter to see results or esc to cancel.

Jumpin’ Jalapeño Beans recipe

Enjoy as a healthy vegetarian side dishor turn it into a salad by adding oil and vinegar.

Recipe: Jumpin’ JalapeñoBeans

1 cup mixed dried beans
1 tablespoon virgin olive oil
1/2 peeled onion, cut into 1/4-inch dice
1/4 red bell pepper, seeded and cut into 1/4-inch dice
1/2 poblano chile, with seeds, cut into 1/4-inch dice (see note)
1 jalapeño chile, seeded and cut into 1/8-inch dice (seenote)
1 cup vegetable stock
1/2 teaspoon salt
1 tablespoon chopped chives

  • Carefully sort through the beans and rinsewell. Soak overnight.
  • Drain and rinse the beans, place in amedium-sized pot, and add enough water to cover the beans byat least 2 or 3 inches. Slowly bring to a simmer and cook ata low simmer until just tender, about 1 1/2 to 2 hours. Add morewater as necessary to keep the beans covered. When cooked, thereshould be about 2 1/2 cups cooked beans; drain beans.
  • Heat olive oil in a large pan and sautthe onion, bell pepper, poblano, and jalapeño over mediumheat for 3 to 5 minutes, until softened. Stir in the cooked beans,add the stock or water, and cook for 10 minutes, reducing theliquid somewhat.
    Season with salt and garnish with chives at the end of the cookingcycle.

    Makes 5 servings.

    Variation: Can use canned jalapeños.Use the juice, too, reducing the vegetable stock proportionatelyto equal 1 cup of liquid. Water may be substituted for vegetablestock.

    If the Jumpin’ JalapeñoBeans recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment