A recipe from our sisterhood. This is really good, and a bit hot. It was a massive hit at one of our trapezas.
There is no need to use the olive oil. I sautee things in water all the time. In almost any recipe, where oil is used to sautee onions or someting else, you can use water. Try it! You need not break the oil fast unless you want to.
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!