Foundation South of the Border Beans & Greens

The inspiration for this recipe comes from a marathon running friend who brings it in everyday for work. The main event in this dish is the chipotle peppers. Chipotle peppers are smoked Jalepenos and whats usually available in the stores are the ones in Adobo Sauce. I can eat this everyday for lunch, so I make a weeks batch at a time and put it in individual containers, one for each day.

I've added greens to the original dish. Being from the South I am big fan of collard greens, and you can find them in the super market. If not available then you may substitute with any greens you like, But collard greens have a lot of antioxidants.

1 onion diced

1 red bell pepper diced

2 tbl vegetable oil.

3 cans (15 oz each) of beans/peas drained (black, black eyes, pigeon, kidney...)

1 can 28 oz whole tomatoes choped

1 bunch greens washed and chopped (collards, kale, turnip...)

Water or Broth

Chipotle peppers in Adobo Sauce, (1 for medium, 2 for hot, 3 for really hot)

Saute onions and red peppers in oil until onions begin to brown. Add Chipoltle peppers about 1/2 through the saute. Once onions and peppers are cooked, add in remaining ingrediants. You may need to add a cup of water or broth to smother the greens. Cook on low for about 30-45 minutes.

Here is a picture of the finished dish. It takes better than it looks.