Anasazi Beans with Chile Agave Glaze
Ingredients
- 6 cups cooked Anasazi beans
- 1 cup reserved liquid from cooking beans or broth
- 1 tablespoon sunflower oil
- 1/2 small yellow onion thinly sliced
- 3 tablespoons agave nectar
- 1 tablespoon red chile powder plus more for garnish
- 1 teaspoon salt plus more to taste
- 2 teaspoons whole fresh oregano leaves
Instructions
- In a large, deep skillet, heat the oil over medium heat. Add onion and sauté until translucent, about 4 minutes. Add cooked beans, reserved bean cooking liquid, agave, and chile powder. Cook, stirring occasionally, until liquid has reduced to a glaze, about 10 minutes. Season with salt, to taste, and garnish with additional chile powder and oregano leaves.