Buckeye Beans with Roasted Peppers & Pumpkin Seeds

Name: Buckeye Beans with Roasted Peppers & Pumpkin Seeds
Ingredients: 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)

www.ranchogordo.com

After some noodling around in the kitchen, we came up with this dish featuring our fabulous Buckeye Beans (aka Yellow Indian Woman). Is it a stew? It's not a soup. It's just an incredible bowl of...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

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)