Appaloosa Beans & Bell Pepper


  • 1 lb. Llano Seco Appaloosa beans
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2-3 stalks celery, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • ½ tsp thyme
  • 1 tsp basil
  • ¼ tsp sage
  • ½ tsp oregano
  • 1/3 cup lime juice (about 3 limes)
  • 1-2 bay leaves
  • ½ cup fresh parsley, minced
  • 1 tsp hot sauce, your choice
  • Salt and freshly ground black pepper to taste
  • 3-4 cups of cooked rice
  • ½ cup sliced scallions


  1. Soak the dry beans in water overnight in a covered vessel. Drain the beans.
  2. Heat the oil in large saucepan over medium heat. Sauté onions, celery, bell pepper, garlic, cumin, thyme, basil, sage and oregano for 7-10 minute or until soft. Add the drained beans, bay leaves and enough water to cover everything by about an inch. Bring to a boil.
  3. Reduce the heat to low and cook, stirring occasionally, for approximately 45 minutes. Add extra hot water if needed in order to keep all the ingredients below the water level.
  4. When the beans are soft, add in salt, pepper, parsley and hot sauce to taste.
  5. Serve over hot rice and garnish with the scallions.