Ingredients
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2 bay leaves
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1 lb dried black beans
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12 1/2 cups water, divided
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1 tablespoon canola oil
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3 1/2 cups chopped green bell peppers (about 3 medium)
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1 tablespoon ground cumin
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2 tablespoons dried oregano
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2 tablespoons chopped fresh oregano
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1 1/2 tablespoons sugar
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2 teaspoons kosher salt
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2 tablespoons fresh lime juice
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1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham or 1 1/2 cups bacon
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1 cup chopped fresh cilantro
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1 cup light sour cream
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10 teaspoons unsalted pumpkin seeds, toasted
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1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
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lime wedge
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2 1/2 cups coarsely chopped onions
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2 cups thinly sliced red onions
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1/3 cup chopped shallot (about 2 small)
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2 cups diced peeled avocados
Instructions
- Place bay leaves and beans in a Dutch oven.
- Add 12 cups water to pan; bring to a boil.
- Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
- Heat oil in a large skillet over medium heat.
- Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
- Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
- Remove from heat; let stand 10 minutes.
- Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
- Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
- Discard bay leaves.
- Combine avocado and juice; toss gently.
- Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
- Serve with lime wedges, if desired.