Havana Black Beans
1 T. olive oil
1/2 med onion, finely chopped
1/2 med red bell pepper, finely chopped
1/2 med green bell pepper, finely chopped
1 clove garlic, minced (1/2 t.)
1 t. cumin
1 t. dried thyme, or 1 T. fresh
1 bay leaves
1 t. canned chipotle chilies minced with sauce
2 (15 oz.) cans cooked black beans, rinsed and drained well
1 c. water
1 c. coconut milk
1 t. lime juice
salt to taste
2 scallions, finely chopped
1/2 c. fresh cilantro, finely chopped
Heat the olive oil in a medium saucepan, and saute the onion for 3 minutes, until it is golden brown. Add the peppers and garlic; continue to saute for 2 minutes. Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
Add the black beans, water and coconut milk to the pot, and stir well. Simmer the beans for 10-15 minutes. Stir in the lime juice and salt.
Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro. Sour cream on top also helps cool, if it turns out too hot. Also serve with basmati rice if desired.
Beware: Chipotle peppers are VERY hot!