This recipe comes from the Harvest Café in Oxford. We always served it with a dollop of sour cream, sides of (brown) rice, and a dense crusty bread we got from some stoner in Abbeville.
It was a substantial dish. The tomatoes were optional depending who was cooking and how hungover, but were always added after the beans were cooked. This is crucial: if you add tomatoes or salt to dried beans, they will toughen and sour.
1 lb. black beans
2 medium white onions finely chopped
5 cloves garlic, minced
1 4 oz. can chopped green chilies
4 poblanos diced
1 can diced tomatoes, drained (optional)
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon black pepper
corn oil
Salt
Sort and rinse beans, place in a heavy metal pot with six cups water (or vegetable stock), and bring to a rolling boil for fifteen minutes. Reduce heat, add onions, garlic and chilies. Simmer covered until beans are soft, adding liquid as needed.
Add mixed seasonings and keep on low heat. This is when you should add tomatoes. Blend in a slash of corn oil for consistency. Salt to taste. When serving, provide pico de gallo or a pepper sauce, and toppings such as diced avocado, chopped cilantro, minced onion and peppers.
