SMOKY MAYOCOBA BEANS

1-pound dry Mayocoba beans, cooked

1 ​large ​onion, chopped

5 garlic cloves, minced

1 TB smoked paprika powder

1 TB cumin powder

​3 carrots, sliced thinly 

​1 sweet bell pepper, diced 

4 cups of the bean cooking water

1 small can tomato paste

4-6 chipotle chiles in adobo, chopped, + 2 TB adobo sauce​

2 TB red wine vinegar

2 TB agave syrup

Soak the dry Mayocoba beans overnight. Transfer the drained beans to a pot on the stove and cover with generous amount of water. Bring the beans to a boil and then reduce to a gentle simmer. Allow beans to simmer until softened, about 45 mins - 1 hour. Set aside.

In a large skillet set over medium heat, ​sauté onion and garlic for about 4 minutes in some olive oil - add carrots, bell pepper and continue to sauté for two minutes.

Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.

Add bean cooking water, tomato paste, reserved adobo sauce, vinegar and honey. Stir to combine. Add cooked Mayocoba beans stirring gently to integrate.

Simmer ingredients for about 10-15 mins to reduce liquid, stirring occasionally.

Dissolve 1 TB cornstarch into 1 TB water and whisk together to fully blend.

Mix in the cornstarch slurry and simmer for another 3 minutes to thicken the sauce slightly. Taste and add salt if needed.

Garnish with fresh cilantro, sliced avocado, plain yogurt, lime wedges. Serve with salad of choice and rice.