When it comes to heating things up during these hazy, lazy and hot days of summer, we don't even want to think about turning on our ovens, so here’s how we can "use our beans" to add a bit of spicy excitement to one of our favorites, and still keep our cool!
In a large soup pot, in a bit of oil, we sauté 2 chopped onions and 2 seeded and finely chopped jalapeño peppers for about 3 to 4 minutes, just until they're tender. We mix in 4 drained cans of black beans, 1 can of diced tomatoes, juice and all, 1/3 cup each of honey and light brown sugar, and 1 teaspoon each of ground ginger and salt.
We cook it over medium-high heat for about 25 minutes, you know, until it thickens up, and when it's done, do we ever have choices for it! Well, we could serve it as a meatless main dish over hot cooked rice, but it could also be a perfect hot or cold salsa for over our grilled fish or chicken, or a sweet-and-spicy go-along with any of our grilled favorites! Maybe garnish it "south-of-the-border style" with slices of bananas and mango! I mean, just use your creativity, and you're a winner every time!
If you'd like the recipe, just send a self-addressed, stamped envelope, marked "Sweet 'n' Spicy Black Beans," to me, Mr. Food, right here at the station, or look for it online for using your bean to spice things up at mealtime. They'd be awfully nice for your next patio party, huh? And no matter how high the mercury climbs, the only thing hot in our kitchen is spicy-sweet "OOH IT'S SO GOOD!!®"