Buckeye Beans With Roasted Peppers &amp; Pumpkin Seeds

3 cups cooked Rancho Gordo Buckeye beans, or other cooked heirloom beans, in their broth

3 tablespoons olive oil

½ white onion, thinly sliced or chopped

2 cloves garlic, peeled and thinly sliced

2 poblano chiles, roasted, peeled, and seeded, cut into strips

1 red bell pepper, roasted, peeled, and seeded, cut into strips (the jarred variety are fine)

1 teaspoon Rancho Gordo Oregano Indio

Salt to taste

4 tablespoons roasted pepitas (pumpkin seeds)

Gently heat the cooked beans over medium heat.
In a skillet over medium-low heat, warm the olive oil, reserving a few drops to finish the dish.
Saute the onion until translucent.
Add the garlic and continue cooking until it is soft.
Add the poblanos and bell pepper strips and heat through.
Add the Oregano Indio and stir.
Add salt to taste.
Serve the beans in bowls and top with the pepper mixture tableside.
Add the pepitas.
Drizzle with a scant amount of olive oil.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🫘Bean Dish

Cuisine🇺🇸American

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 20m