Jumpin’ Jalapeño Beans

February 18, 2016 at 6:31 AM | Posted in beans, CooksRecipes, Jalapenos | Leave a comment
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Heat up the Winter Night’s with this recipe from the CooksRecipes website, Jumpin’ Jalapeño Beans. You’ll be using 3 types of Peppers; Red Bell Peppers, Poblano Chile, and Jalapeño Chile. You can find this recipe and many more on the CooksRecipes website! http://www.cooksrecipes.com/index.html



Jumpin’ Jalapeño Beans

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

Recipe Ingredients:

1 cup mixed dried beans Cooksrecipes 2
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*
1 jalapeño chile, seeded and cut into 1/8-inch dice*
1 cup vegetable stock
1/2 teaspoon salt
1 tablespoon chopped chives

Cooking Directions:

1 – Carefully sort through the beans and rinse well. Soak overnight.
2 – Drain and rinse the beans, place in a medium-sized pot, and add enough water to cover the beans by at least 2 or 3 inches. Slowly bring to a simmer and cook at a low simmer until just tender, about 1 1/2 to 2 hours. Add more water as necessary to keep the beans covered. When cooked, there should be about 2 1/2 cups cooked beans; drain beans.
3 – Heat olive oil in a large pan and sauté the onion, bell pepper, poblano, and jalapeño over medium heat for 3 to 5 minutes, until softened. Stir in the cooked beans, add the stock or water, and cook for 10 minutes, reducing the liquid somewhat.
4 – Season with salt and garnish with chives at the end of the cooking cycle.
Makes 4 servings.

*Notes: Or use canned jalapeños. Use the juice, too, reducing the vegetable stock proportionately to equal 1 cup of liquid. Water may be substituted for vegetable stock.


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