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| recipe and photo from the parsley thief |
1 tablespoon olive oil
1/2 an onion, finely chopped
1 bell pepper, diced {any color}
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon kosher salt {or, to taste}
1 teaspoon chopped chipotle chile in adobo {or, to taste}
2 {15 ounce} cans black beans, rinsed & drained
1 {15 ounce} can coconut milk {regular, or light}
Heat the olive oil in a medium saucepan. Add the onions & saute for about 3 minutes, or until they begin to soften. Add the bell pepper & garlic; saute for another 2 minutes. Stir in the spices & chipotle chile; cook for another minute. Add the beans & coconut milk; stir to combine & bring the mixture to a boil. Reduce the heat to a simmer & cook for 30 minutes, or until thickened. Taste for seasoning; adjust if necessary & serve.
1/2 an onion, finely chopped
1 bell pepper, diced {any color}
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon kosher salt {or, to taste}
1 teaspoon chopped chipotle chile in adobo {or, to taste}
2 {15 ounce} cans black beans, rinsed & drained
1 {15 ounce} can coconut milk {regular, or light}
Heat the olive oil in a medium saucepan. Add the onions & saute for about 3 minutes, or until they begin to soften. Add the bell pepper & garlic; saute for another 2 minutes. Stir in the spices & chipotle chile; cook for another minute. Add the beans & coconut milk; stir to combine & bring the mixture to a boil. Reduce the heat to a simmer & cook for 30 minutes, or until thickened. Taste for seasoning; adjust if necessary & serve.