BLACK VELVET BEANS
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Provided by Luz Calvo and Catriona Rueda Esquibel
Categories Bean Side Slow Cooker Chile Pepper Cumin Garlic Citrus Orange Juice Backyard BBQ Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Bell Pepper Vegetarian Vegan
Yield Makes 6 cups (1½ L) or about 8 servings
Number Of Ingredients 13
Steps:
- In a slow cooker on high heat, add beans and water.
- On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
- In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.
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Alice Isabella
[email protected]I'm always looking for new and interesting recipes. I'll definitely try this black velvet bean recipe.
Rumana Kawsar
[email protected]Black velvet beans are a delicious and healthy addition to any diet.
carlos talamantes
[email protected]I'm going to try making black velvet bean soup this weekend. I'll let you know how it turns out!
David Oluwoleoni
[email protected]I'm curious about the nutritional value of black velvet beans. Are they a good source of protein?
Bjay bajgain
[email protected]Where can I buy black velvet beans? I've never seen them in my local grocery store.
Shannon Sroka
[email protected]I'm not a big fan of black velvet beans, but I know that some people love them.
sayedul islam
[email protected]Black velvet beans are a beautiful addition to any salad.
Alex James
[email protected]I'm allergic to black velvet beans, but I'm glad that other people can enjoy them.
Balooshi Boy
[email protected]I've heard that black velvet beans can be used to make a delicious soup. I'm going to try it soon.
Ben Sasu
[email protected]Black velvet beans are native to South America, but they're now grown in many parts of the world.
Maitumeleng Lebajoa
[email protected]These beans are a great source of protein and fiber.
Rubel Husen526
[email protected]I'm not sure I did something wrong, but my black velvet beans turned out mushy. I'll try again soon and see if I can get them right.
Seaira Moore
[email protected]I had a hard time finding black velvet beans, but they were worth the search. They're so unique and flavorful.
Hamza Abbasi
[email protected]The black velvet beans were a little bland for my taste, but they were still good.
Daxton Perez
[email protected]These beans are so versatile. I've used them in soups, salads, and even desserts.
Miles Wold
[email protected]I followed the recipe exactly and the black velvet beans came out amazing. I will definitely be making this dish again.
Big Time
[email protected]The black velvet beans turned out perfectly. They were cooked evenly and had a great consistency.
Nankula Susan
[email protected]I've never had black velvet beans before, but I'm so glad I tried them. They're delicious!
James Calebs
[email protected]These black velvet beans were a hit at my dinner party! Everyone raved about their rich, earthy flavor and creamy texture.