“I found this recipe on Pinterest with a link to a blog by Mountain Mama Cooks. I am posted the recipe as posted on her site. But, I did not put in the jalapeno pepper and substituted white sugar for the honey based on a comment posted by someone on her site. I also let it simmer for about a hour to let the flavors meld. It was fantastic and I plan on making this again and again!”

Ingredients Nutrition


  1. Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeño. (Seed jalapeño for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
  2. Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and sauté until softened about 5-8 minutes.
  3. Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
  4. Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
  5. Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.
  6. Notes: The beans will keep in the fridge for up to a week. If you want a spicier pot of beans, don't seed the chili or jalapeño. For a thicker bean consistency, drain all three cans of black beans.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a