This is the recipe my hubby came up with a couple weeks ago when we first had to cut spelt and grain products out (sans millet sparingly). The sour cream definitely makes this dish, so make sure you get a good quality, non-pasteurized kind. I love Daisy because it is one of the only brands I can find here in WNY that isn’t pasteurized, and it’s delicious! If unsupervised, my hubby will eat it by the spoonful right out of the container. I don’t love it quite that much. 😛
- 1 tsp coconut oil
- 1 green bell pepper chopped
- 1/2 sweet red onion chopped or sliced
- 1/2 sweet red pepper chopped
- 1 - 16 oz can organic black beans (rinsed)
- 1 c chunky salsa mild
- 1 c sour cream
- salt & pepper to taste
Sauté bell pepper, onion and red pepper in coconut oil over medium-high heat in a large skillet or saucepan.
Add black beans, salsa, sour cream and salt and pepper to taste.
Heat over medium heat, stirring often, until heated through.
Serve over cooked millet and enjoy!
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