- ½ pound dry black beans
- water for soaking
- ½ lemon for soaking water
- 2/3 cup coconut oil
- 1 ½ onion, diced
- 6 cloves garlic
- 1 green pepper, diced
- 1 small fresh hot pepper OR ¼ tsp. dry chipotle powder
- 1 tsp. oregano
- ½ tsp. Whole or ground coriander seeds
- ½ tsp. cumin
- Salt, to taste
- Juice of 2 fresh lemons
- Dehydrated ground lemon peel, to taste
- 4 Tbsp. fresh parsley (optional)
- Cover dry beans with at least 2 inches of water with a squeeze of lemon juice to neutralize phytic acids, and soak for 8-24 hours
- Drain water from beans and rinse in fresh cold water.
- Cover again with at least 1-inch water and bring to a boil
- Skim white foam from water and turn down to a very low boil and let cook, covered for 1.5 hours.
- DO NOT ADD SALT until done – otherwise you will have a tough, indigestible bean.
- Heat coconut oil in a skillet on medium heat.
- Sauté onions and oregano on medium heat until translucent, about 10 minutes.
- Add peppers, garlic, coriander, cumin and a sprinkle of salt and cook for 5 minutes more.
- When beans are cooked, drain cooking water (reserve ½ cup of cooking water) and put beans in food processor with regular chopping blade.
- Add onion mixture, the juice of 1 lemon and a Tbsp. or so of cooking water along with a dash of lemon peel.
- Whiz mixture until thoroughly mixed, adding more lemon juice and plenty of salt and lemon peel (to your individual taste). If it’s too thick, add more cooking water a teaspoon at a time.
- If using, add rough chopped parsley to food processor bowl right at the end.
Garnish with fresh lemon zest and chopped parsley.
Serve with tortilla chips and salsa.