Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 15 oz Iberia Organic black beans
- 1/4 cup cubed smoked bacon
- 3 tablespoons Iberia extra virgin olive oil
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped yellow bell pepper
- 1 tablespoon finely chopped jalapeño
- 2 teaspoons Iberia Minced Garlic
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 1 bay leaf
- 1/2 tablespoon cumin seed freshly toasted and ground
- 1/2 tablespoon coriander seed freshly toasted and ground
- 1 cup low-salt chicken broth vegetable broth, or water
- 3 tablespoons Iberia extra virgin oil
- 1 cup finely chopped red onion
- 4 cups water
- 4 cups Iberia organic coconut milk
Method
- Sauté bacon with Iberia extra virgin olive oil in a heavy-bottomed pan over medium heat until bacon renders most of its fat. Add all vegetables and sauté, stirring occasionally, until they are tender and caramelized.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.