Ingredients

  • 3 Qts Cooked Black Beans*
  • 1 ½ Tbs Garlic Powder
  • Cold Water
  • 1/3 C Olive Oil
  • 1 Tbs Sea Salt
  • ¼ C Onions, chopped
  • ½ Tbs Oregano
  • ¼ C Bell Peppers, chopped
  • ½ Tbs Cayenne

Method

  1. In a pot, sauté olive oil, onions and peppers over medium heat until onions are translucent.
  2. Add spices and mix to create a roux.
  3. Add beans with enough water to just cover and turn heat up.
  4. When beans and water are boiling, turn off heat, and serve.

* Recipe calls for precooked Shagbark Beans.
Procedure from dry, bring 1.5 qts of beans to a boil in water to cover + 2
inches above, simmer until tender, 1hr 15 min – 2hrs. Or pressure cook for
20 minutes. Do not add salt until beans are tender.

Special thanks for this recipe goes to Casa Nueva, a worker-owned cooperative restaurant, cantina, and bodega in Athens, Ohio.


Shagbark Products Used

Simple products with simple, local ingredients.
Click on the product to learn more about it!