Spread the love
Print Recipe
Spicy Black bean salad bowl Yum
Black beans cooked with fresh spices / peppers and garlic thyme roasted potatoes.
Course Main Dish
Cuisine West African
Prep Time
10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Roasted potatoes
Course Main Dish
Cuisine West African
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Roasted potatoes
Instructions
Potatoes
  1. Wash, peel and roughly chop potatoes. Transfer into a bowl, mix well with all potato ingredients and let sit for 10 minutes.
  2. Preheat oven to 450. Spread potatoes in a single layer on a baking sheet. Bake for about 20-25 minutes or until potatoes are tender and golden brown. Flip once.
Black bean salad
  1. Heat oil in a medium to large skillet. Add onions and sautée for 3-5 minutes until they just start to brown.
  2. Add chopped red pepper, celery, a pinch of salt. Cover and cook for another 5 minutes. Then add black beans, and all remaining ingredients. Stir well, cover and cook until vegetables are tender. ( about 5 minutes) season to taste
  3. Serve with roasted potatoes on the side or combine with roasted potatoes in a bowl.
Recipe Notes
  • Like I mentioned before, you should definitely wear gloves when mincing the scotch bonnet pepper. You can also combine all ( onions, garlic, ginger, celery ) and pulse with a food processor. This is probably a better method if you haven’t worked with scotch bonnet before. An even easier alternative is to add red pepper flakes.
  • Another type of beans that works for this recipe is garbanzo beans. You can replace the Idaho potatoes with sweet potatoes , ¬†plantains, cassava (yucca)

Spicy black bean salad bowl