Black Bean Succotash


  • 1 cup dried black beans
  • 1 red bell pepper (diced)
  • 3 stalks green onion (diced)
  • 1/2 bunch cilantro (chopped)
  • Juice of 2 limes
  • 1T honey
  • 2 jalapeno peppers (diced)
  • Salt & pepper to taste
  • 1 small red onion (diced)
  • 2 cloves of garlic


Soak beans for at least 3 hours in water. Cook in medium saucepan with a generous amount of salted water.

Add garlic clove and halved jalapeno pepper, cook until tender and drain. Combine beans with bell pepper, green onion, cilantro, lime juice, honey, diced jalapeno, and salt and pepper. Check for adequate seasoning and reserve.


Roast stuffed chiles in 350-degree oven for 20 minutes or until heated through

Ladle enough of the warm asado sauce on four dinner plates to form large pools on each of them. Add succotash, place one chile relleno on each plate, and serve.