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
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.
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