Haitian Black Bean Bowls with Cornbread and Avocado

Name: Haitian Black Bean Bowls with Cornbread and Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Haitian
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, chopped); 2 green bell peppers (chopped); 4 clove garlic (minced); 1 habanero pepper (finely minced, seeds removed if desired); 2 teaspoon dried thyme; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.5 teaspoon black pepper (ground); 4 can black beans (15 ounce, rinsed, drained); 2 cup vegetable broth; 0.5 cup fresh cilantro (chopped); 0.25 cup fresh lime juice; 1.5 pound cornbread mix; 1 cup milk (amount per cornbread mix directions); 1 egg (large, amount per cornbread mix directions); 0.25 cup vegetable oil (amount per cornbread mix directions); 2 avocados (ripe, sliced)

Hearty and flavorful black beans seasoned with traditional Haitian aromatics, served as a comforting bowl alongside quick-baked cornbread and creamy avocado slices.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Haitian
Difficulty: Easy
Cost: $2.52/serving

Dietary

Vegetarian
Dairy-Free
Nut-Free
Pescatarian
Soy-Free
High-Fiber
Low-Saturated-Fat
Low-Cholesterol

Ingredients

2 tablespoon olive oil
1 yellow onion (large, chopped)
2 green bell peppers (chopped)
4 clove garlic (minced)
1 habanero pepper (finely minced, seeds removed if desired)
2 teaspoon dried thyme
1 teaspoon ground cumin
0.5 teaspoon salt
0.5 teaspoon black pepper (ground)
4 can black beans (15 ounce, rinsed, drained)
2 cup vegetable broth
0.5 cup fresh cilantro (chopped)
0.25 cup fresh lime juice
1.5 pound cornbread mix
1 cup milk (amount per cornbread mix directions)
1 egg (large, amount per cornbread mix directions)
0.25 cup vegetable oil (amount per cornbread mix directions)
2 avocados (ripe, sliced)

Instructions

Preheat oven to 400 degrees Fahrenheit (or according to cornbread mix directions). Grease an 8x8 inch baking dish for the cornbread. In a bowl, prepare the cornbread mix according to package directions, combining the cornbread mix with specified milk, egg, and vegetable oil. Pour into the prepared dish and set aside for baking later.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and green bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic, finely minced habanero pepper, dried thyme, ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Stir in the rinsed and drained black beans and vegetable broth. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
While the beans simmer, place the cornbread in the preheated oven and bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove beans from heat. Stir in the 1/2 cup chopped fresh cilantro and 1/4 cup fresh lime juice. Taste and adjust seasoning if needed.
Serve the Speedy Haitian Black Bean Bowls hot, topped with sliced ripe avocados. Cut the cornbread into 8 pieces and serve alongside.

Notes

For extra richness, a splash of coconut milk can be added to the black beans during the last few minutes of simmering. Be careful when handling the habanero pepper; wear gloves or wash hands thoroughly.

Nutrition (per serving)

Calories: 660
Protein: 18.2 g
Carbohydrates: 116.5 g
Fat: 15.1 g
Fiber: 14.6 g
Sodium: 1567 mg
Saturated Fat: 3 g
Sugar: 35.6 g