• 16oz. Rancho Llano Seco Black Calypso Beans, rinsed

  • 3 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 jalapeño
  • 1 sprig thyme or bay leaf
  • Kosher salt


  1. Heat oil in a pot over med-high heat. Add onion and cook until caramelized, 8–10 minutes.
  2. Meanwhile, char jalapeño in a dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; slit the jalapeño.
  3. Add jalapeño, bay sprig, and beans to pot; add water to cover by 2 inches. Simmer, partially covered, until beans are creamy, 2–3 hours. Season with salt and cook 15 minutes longer; remove bay leaf.

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Simmered Calypso Beans  | Island Time Vol. 2 Mantry

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