Black Beans with Chilies

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black_beans_spoon_transRecipe by Rebecca Dienner for The FruitGuys

5 dried pepperoncini peppers (or 3 dried poblano peppers), de-stemmed, seeded, and torn or chopped into small pieces
1 cup water
1 tablespoon honey or agave
1 cup onion chopped
2 cloves garlic, minced
1 cup carrots, chopped
2 tablespoons vegetable oil
1 tablespoon cumin
1 tablespoon mild chili powder
1 14-ounce can of crushed tomatoes
2 14-ounce cans of black beans
1/2 cup cilantro chopped plus some for garnish
1 teaspoon fresh oregano, minced
1 tablespoon lemon juice


  • In a saucepan, bring 1 cup water to a boil, add the chilies, remove the pan from heat, and cover.
  • Let the peppers stand for 10 minutes.
  • Then puree the chilies with their liquid and the honey or agave in a blender or food processor.
  • In a medium sized pot, sauté the onion, garlic, and carrots with the vegetable oil for 5 minutes.
  • Stir in the cumin and chili spice and cook for 1 minute.
  • Add the can of tomatoes, the chili puree, and the beans to the pot and cook for 5 minutes.
  • Add cilantro, oregano, and salt to taste.
  • Cook beans uncovered for about 15 minutes and add water if necessary to thin out bean mixture.
  • Drizzle with lemon juice and finish with cilantro for garnish.
  • Serve warm with rice or tortillas.

Serves 4 as a hearty side dish. Prep time, 10 minutes; cook time, about 55 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.