Authentic regional beans cooked in avocado oil.
From Virginia to Venezuela there are few dishes loved more universally than a good pot of beans. To make sure we keep that love alive, we slow cook our beans using real, wholesome ingredients and season them up using time-tested recipes.
CUBAN BLACK BEANS
This classic recipe is cooked in a sofrito of onion, garlic, bell peppers, and avocado oil and seasoned with a rich blend of spices. In Cuba, it is not un-common to eat Frijoles Negros multiple times a day, and these versatile beans go great with a side of rice, on tacos, or as added protein on your favorite salad.
Water, Black Beans, Onions, Green Bell Peppers, Avocado Oil, Apple Cider Vinegar, Tomato Paste, Sea Salt, Minced Garlic, Ground Cumin, Cayenne Pepper, Oregano.
MEXICAN COWBOY BEANS
Frijoles Charros (Cowboy Beans) are named after the traditional Mexican horsemen who often cooked this dish over campfires out on the range. These beans have a little kick courtesy of the green chilis and jalapenos and they pair great with rice or a warm tortilla.
Water, Pinto Beans, Diced Tomatoes, Diced Onions, Dried Cilantro, Avocado Oil, Minced Garlic, Dried Green Chilies, Sea Salt, Dried Jalapeno.
Channa is a perfect symbol for the cultural diversity of Trinidad. This bold dish was originally brought to the island by Indian migrants – but over time, local cooks began adding their own twist with regional ingredients like cilantro. Today, Channa is a staple food that is beloved across the island by people of all backgrounds. You can enjoy our delicious chickpeas over a bed of rice or with a hot piece of your favorite flatbread.
Water, Chickpeas, Diced Onions, Avocado Oil, Sea Salt, Minced Garlic, Curry Powder (Fenugreek, Turmeric, Cumin, Cilantro, Ginger, Coriander, Cinnamon, Yellow Mustard Seeds, White Pepper, Ground Cardamom, Cayenne Pepper).