3.0
(9)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Your folders
simple-veganista.com
4.9
(11)
40 minutes
Your folders
pcrm.org
Your folders
countryliving.com
Your folders
acozykitchen.com
4.8
(19)
40 minutes
Your folders
silkroaddiary.com
Your folders
thatgirlcookshealthy.com
5.0
(5)
30 minutes
Your folders
feastingathome.com
4.8
(26)
40 minutes
Your folders
marthastewart.com
3.4
(90)
Your folders
myrecipes.com
4.0
(1)
7 hours
Your folders
delish.com
4.4
(17)
Your folders
loveandlemons.com
5.0
(4)
35 minutes
Your folders
downshiftology.com
Your folders
loveandlemons.com
Your folders
africanbites.com
4.8
(13)
40 minutes
Your folders
onceuponachef.com
5.0
(83)
Your folders
cookingclassy.com
4.8
(6)
20 minutes
Your folders
downshiftology.com
5.0
(28)
20 minutes
Your folders
foodnetwork.com
4.9
(27)
20 minutes
Your folders
iowagirleats.com
5.0
(4)