Spicy Black Beans and Peppers
A protein-packed side dish, these black beans are rich sources of magnesium and fiber as well. And delicious? Well, you will just have to see for yourself.
1 cup black turtle beans, sorted, rinsed, and soaked 3-4 hours
1-inch piece kombu
3 cups spring or filtered water
extra virgin olive oil
2 onions, diced
several slices fresh ginger, minced
3 cloves garlic, minced
1-2 chile peppers, seeded and minced
2-3 teaspoons organic soy sauce
1 teaspoon umeboshi or red wine vinegar
2 red bell peppers
small handful fresh parsley, minced
Place kombu in the bottom of a heavy pot and top with beans and water. Bring to a boil and cook for 5-7 minutes, uncovered. Cover and cook over low heat until beans are tender, about 1 hour. Season with soy sauce to taste and simmer for 10 minutes more. Remove cover and allow any remaining liquid to dissipate.
While beans are cooking, heat a small amount of oil in a skillet and saute onions, ginger, garlic and chile peppers for 4-5 minutes. Season with soy sauce and saute 1-2 minutes more. Remove from heat and toss veggies with umeboshi vinegar. Also while beans are cooking, place whole peppers over an open gas flame until the outer skin is charred black. Transfer to a paper sack and allow peppers to sweat. Gently rub charred skin from peppers, removing all black from the peppers. Cut in half and remove seeds. Dice peppers and toss into sauteed vegetables. When beans are completely cooked, simply toss with cooked vegetables and minced parsley. Transfer to a serving bowl and serve hot with corn tortillas or with crisp corn chips for dipping.
Makes 4-5 servings