Spicy Black bean salad bowl
Black beans cooked with fresh spices / peppers and garlic thyme roasted potatoes.
Ingredients
- 3 Cups cooked black beans
- 2 Cups Red bell pepper diced
- 1 Cup Onions chopped
- 1/4 Cup Chopped scallions
- 1/2 Cup Chopped celery
- 2 Tbsp minced garlic
- 1 Tbsp Minced ginger
- Salt to taste
- 1 Small scotch bonnet or harbanero Deseeded and minced (wear gloves)
Roasted potatoes
- 1 Tbsp olive oil
- 3 Cloves of garlic Minced
- 1 Tsp black pepper
- 1 Tsp Kosher salt
- 2 Sprigs Of fresh thyme
Instructions
Potatoes
- Wash, peel and roughly chop potatoes. Transfer into a bowl, mix well with all potato ingredients and let sit for 10 minutes.
- 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
- Heat oil in a medium to large skillet. Add onions and sautée for 3-5 minutes until they just start to brown.
- 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
- Serve with roasted potatoes on the side or combine with roasted potatoes in a bowl.
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)
