A gentle pepper-and-onion base makes canned beans taste like a planned dinner.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 100 g Aji Cachucha peppers, seeded and diced
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 2 cans black beans, 540 ml each, drained
- 200 ml water
- 1 tsp ground cumin
- 1 tbsp lime juice
- 1/4 tsp salt
Method
- Cook onion and peppers in oil over medium heat for 8 minutes, stirring.
- Add garlic and cumin; stir 1 minute. Add beans, water and salt; simmer 10 minutes.
- Mash one-quarter of the beans against the pan to thicken. Stir in lime and serve with rice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Aji Cachucha Pepper Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
