Black Beans with Fresh Plums & Bell Peppers

Recipe from The Vegetarian Times Cookbook

This is a great way to use summer plums in a recipe, in addition to fresh eating and canning jam/jelly. We have a plum tree in the yard so fresh plums are only a short walk from the kitchen. Use this recipe at the height of plum season when they are fresh and ripe. I serve this dish with warm steamed corn tortillas, or you could also serve it over brown rice. Simple Delicious Enjoy!

In Health,
Miss Jolie Ann

Black Beans with Fresh Plums & Bell Peppers

Serves 3

4 medium purple plums

1.5 tbsp unsalted butter (I used olive 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 tsp ground cumin

1/2 cup minced fresh cilantro leaves

2 tsp fresh lemon juice

1 tsp light honey

2 cups cooked black beans (I used 2-14 oz cans)

Fill a deep pot with water and bring to a boil. Add the plums and boil for 30 seconds to loosen their skins. Remove the plums with a slotted spoon and let cool.

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 to 10 minutes. Meanwhile, peel the plums, remove the pits and chop the pulp. Add the pulp, lemon juice and honey to the onion-pepper mixture. Add the beans, cover and cook over low heat until the peppers are soft, about 30 minutes, stirring often to prevent sticking. Serve hot or chilled.