This recipe is from Cooking Light, January/February 2008. It’s Super Bowl Sunday and we went for a really long walk and are now back getting ready to watch the half time show (we recorded). 🙂
I’m not a fan of green bell peppers so I used red, yellow and orange ones instead. In hindsight, I should have cut out the sugar given this switch. It didn’t need sugar at all. I also added more salt than the recipe called for – I kept tasting until it was right so I don’t know how much.
We researched a wine pairing for this and landed on a 2009 Malbec from Imagery Winery. A red with little to no tannins. Yummy pairing and meal.
2 bay leaves
1 pound dried black beans
12 1/2 cups water, divided
1 tablespoon canola oil
3 1/2 cups chopped green bell pepper (about 3 medium)
2 1/2 cups coarsely chopped onion
1/3 cup chopped shallots (about 2 small)
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano
1 1/2 tablespoons sugar
2 teaspoons kosher salt
2 cups diced peeled avocado
2 tablespoons fresh lime juice
2 cups thinly sliced red onion
1 1/2 cups chopped 33%-less-sodium smoked, fully cooked ham
1 cup chopped fresh cilantro
1 cup light sour cream
10 teaspoon unsalted pumpkinseed kernels, toasted
1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
Lime wedges (optional)
Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
Heat oil in a large skillet over medium heat.
Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
Remove from heat; let stand 10 minutes.
Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.
Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
Discard bay leaves.
Combine avocado and juice; toss gently.
Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.
Serves 10 (see No. 10 above for serving size)
Caloriesfromfat 31 %
Fat 12 g
Satfat 3.4 g
Monofat 5.7 g
Polyfat 2.3 g
Protein 18.6 g
Carbohydrate 43.9 g
Fiber 14.7 g
Cholesterol 14 mg
Iron 6.1 mg
Sodium 637 mg
Calcium 110 mg