Just A Little Bit of Heat and a Frugal Meal

We are definitely in the Fall months now.

The evenings are cool.

The days are pleasant, especially when the sun is shining.

We are excited for a return to soup weather.

I have a turkey carcass from Thursday in the freezer just waiting to become soup.

We tried a fennel and chicken sausage soup last week that was oh so yummy.

But a couple of weeks ago,

I tried this bean recipe.

So easy, and so good.

It is also a good excuse to make cornbread muffins

or any fresh bread for that matter.
It also goes well with the leftovers of the pork from earlier this month.

The key is in the jalapeno lime oil that is drizzled in the end ...
Don't skip that step!

Jalapeno-Lime Black Beans

6 TBSP olive oil

2 c chopped green bell peppers

1 1/2 c chopped onion

3 cloves garlic, minced

3 cans no salt black beans (drained and rinsed)

3 c vegetable broth

3 jalapeno peppers - minced

3 limes

1/2 tsp salt

Heat 1 TBSP of oil in Dutch oven over Med-High heat.

Saute bell pepper and onion for 4 minutes.

Add garlic and saute 15 sec.

Stir in beans and broth and bring to boil.

Reduce heat to med; cover and cook 10 min until veggies are tender.

Stir together 5 TBSP oil, jalapenos, juice of 1 1/2 limes, and salt.

Divide bean mixture between 6 bowls; drizzle with jalapeno mixture.

Cut remaining limes and serve with beans.