RECETAS Y COCINA

Ingredients

• 2 bay leaves
• 1 lb dried black beans
• 12 1/2 cups water, divided
• 1 tablespoon canola oil
• 3 1/2 cups chopped bell peppers (about 3 medium)
• 2 1/2 cups coarsely chopped onions
• 1/3 cup chopped shallots (about 2 small)
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons sugar
• 2 teaspoons salt
• 2 cups diced peeled avocados
• 2 tablespoons fresh lime juice
• 2 cups thinly sliced red onions
• 1 1/2 cups chopped smoked cooked ham, optional or bacon, optional
• 1 cup chopped fresh cilantro
• 1 cup light sour cream
• 10 teaspoons unsalted pumpkin seeds, toasted
• 1/3 cup finely chopped seeded jalapeno peppers (about 2 medium)
• Lime wedges, optional

Preparation

Place bay leaves and beans in a Dutch oven.

Add 12 cups water to pan; bring to a boil.

Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.

Heat oil in a large skillet over medium heat.

Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.

Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.

Remove from heat; let stand 10 minutes.

Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.

Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.

Discard bay leaves.

Combine avocado and juice; toss gently.

Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkin seed kernels, and about 1/2 teaspoon jalapeño pepper.

Serve with lime wedges, if desired.

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