California Figs
Simply Beautiful | Simply Delicious

Black Beans with Figs and Bell Peppers


  • 1½ tablespoons unsalted butter or corn oil
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 large yellow bell pepper, seeded and chopped
  • 2 cloves garlic, crushed and minced
  • 2 whole cloves
  • 2 teaspoons ground cumin
  • ½ cup minced fresh cilantro leaves
  • 12 medium dried California figs, sliced
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon brown sugar
  • 2 cups cooked black beans


Melt the butter or heat the oil in a large skillet over low heat. Add the onion, bell peppers, garlic, cloves, cumin and cilantro. Cook, stirring often, until the onion softens, about 5-10 minutes. Add the diced figs, lemon juice and brown sugar to the onion-pepper mixture. Add the beans, cover and cook over low heat until the peppers are soft, about 20 minutes, stirring often to prevent sticking. Serve hot or chilled.

Yields: 4 cups

NUTRITION FACTS (per serving)

Calories 300 (14% from Fat); Total Fat 5g; Cholesterol 10mg; Sodium 270mg; Carbohydrate 64g; Dietary Fiber 15g; Protein 8g;

Daily Values

Vitamin A 60% Vitamin C 200% Calcium 15% Iron 25%
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