There really isn’t much to this recipe but a friend asked about it so I thought I’d try writing it out. It’s just something simple I threw together to use some fresh shelled black beans I had on hand. My Black Valentine bushes produced a second flush of pods late this summer that didn’t have time to ripen and dry before the cold weather hit. You can, of course, cook dry beans to use or even resort to canned beans if you absolutely have to.
- 2 teaspoons canola oil
- 1/2 medium white onion, diced
- 1/4 cup peppers finely diced — blend sweet and hot to taste
- 2 cloves garlic, minced
- 2-3 teaspoons chili powder
- 2 cups diced whole tomatoes
- 2 cups cooked black beans
Heat canola oil in a saucepan and in it sauté the onion and peppers. When they’re softened, add a couple cloves of minced garlic and chili powder. Sauté half a minute more. Add tomatoes and cook until they’re soft. Dump in the black beans and simmer gently to blend the flavors, about 20 minutes. Salt to taste and serve. When I made this I purposely tried to primarily use produce from my own garden and did pretty well. Only the oil, chili powder and salt were purchased. I’m looking into making my own chili powder but it’s going to require a better cumin crop than I had this year–which would be any cumin at all. I was inspired to try the bit of frying the powder with the first round of veggies from a lot of the Indian recipes I’ve made. I believe the theory is that the more intense "dry" heat brings out the flavor and toasts the spices before adding the liquid component. In any case, this was tasty for being so simple. Doubtless there are many variations I could try, especially in the home-grown vegetable department.