Spicy Black Beans

These Spicy Black Beans were featured as part of my recent Spice of Life cooking demonstration at Williams-Sonoma in New York City. The audience absolutely loved it! I hope you’ll enjoy creating this zesty, spicy, flavorful dish at home!

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16 oz dried black beans

10 cups Water

1/2 cup red onion, minced

1/2 cup cilantro, chopped

3 garlic clove, peeled

2 Tbsp olive oil

2 tsp sea salt

2 slices Habanero or Scotch Bonnet pepper

  1. Rinse beans and soak overnight.
  2. In a dutch oven (or stock pot), add beans, salt, garlic and water and simmer for 85 minutes over medium-hi heat.
  3. Add olive oil, red onion, habanero and most of the cilantro and cook an additional 3-5 minutes.
  4. Remove from stove and cool for a few minutes.
  5. Remove the garlic cloves and habanero slices.
  6. Spoon beans into medium flat bowl and dress with remaining cilantro.

Cooking time: 90 minutes

Servings: 12

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Avocado Salad

Avocado_Salad

3 whole avocado (Hass), peeled, seeded and sliced

1/3 cup red onion, minced

2 Tbsp. cilantro, chopped

2 Tbsp. olive oil

4 tsp. lime juice

3/4 tsp. sea salt

1 dash black pepper

  1. In a small mixing bowl, combine red onions, cilantro, oil, lime juice and sea salt and toss together using a spoon.
  2. Place avocado slices on a platter and top with mixture.
  3. Sprinkle with ground black pepper.

Preparation Time: 20 minutes

Servings: 4

 

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