Buckeye Beans with Roasted Peppers & Pumpkin Seeds

Name: Buckeye Beans with Roasted Peppers & Pumpkin Seeds
Cuisine: American
Ingredients: 3 cups cooked buckeye beans, or other cooked heirloom beans, in their broth; 3 tablespoons olive oil; ½ white onion, thinly sliced or chopped; 2 cloves garlic, peeled and thinly sliced; 2 poblano chiles, roasted, peeled, and seeded, cut into strips; 1 red bell pepper, roasted, peeled, and seeded, cut into strips (the jarred variety are fine); 1 teaspoon Rancho Gordo Oregano Indio; Salt to taste; 4 tablespoons roasted pepitas

4 steps

Updated at: Sat, 17 Feb 2024 13:43:38 GMT

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Ingredients

0 servings

3 cupsbuckeye beans

cooked, or other cooked heirloom beans, in their broth

3 tablespoonsolive oil

0.5white onion

thinly sliced or chopped

2 clovesgarlic

peeled and thinly sliced

2poblano chiles

roasted, peeled, and seeded, cut into strips

1red bell pepper

roasted, peeled, and seeded, cut into strips, the jarred variety are fine

1 teaspoonoregano indio

salt

to taste

4 tablespoonsroasted pepitas

Instructions

Step 1

Gently heat the cooked beans over medium heat.

Step 2

In a skillet over medium-low heat, warm the olive oil, reserving a few drops to finish the dish. Saute the onion until translucent. Add the garlic and continue cooking until it is soft. Add the poblanos and bell pepper strips and heat through. Add the Oregano Indio and stir. Add salt to taste.

Step 3

Serve the beans in bowls and top with the pepper mixture tableside. Add the pepitas. Drizzle with a scant amount of olive oil.

Note

Step 4

If you just have poblanos, you can omit the bell peppers. You could try using only bell peppers if you don't want to bother with the poblanos, but it probably will be too sweet.