BCJ – Beans, Carrots, and Jalapeños


Incredibly delicious, incredibly simple – beans, with carrots and jalapeños.

Sort two cups of beans, removing imperfect beans and stones. I used pinto beans today but black beans, lima beans, canary beans, and red beans are all good candidates. Rinse the beans several times and when the water runs clear leave them to soak overnight. The following day check the water level and make sure it is at least an inch above the beans.

Add two chopped carrots and two chopped jalapeños to the beans, bring them to a simmer. Cover the beans and let them simmer for about two hours stirring them occasionally. If you need additional liquid add more water. Slice three more carrots and two or three jalapeños, add them to the beans. Add a small amount of salt, and a teaspoon of ground cumin. Bring them back to a simmer and let the cook for about another hour. Check to make sure the beans are tender and splitting, check the seasoning and adjust if needed. Serve with a side salad or a cornbread muffin.

When you taste them you won’t believe how simple they were to make. The combination of savory beans, sweet carrots, and spicy jalapeño is perfectly balanced.

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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