This recipe comes from the Harvest Café in Oxford. We always served it with a dollop of sour cream and sides of (brown) rice and 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 before, the beans 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
Sort and rinse beans, place in a heavy metal pot with six cups water (or vegetable or beef stock) to cover and bring to a rolling boil for fifteen minutes. Reduce heat, add onions, garlic and chilies; simmer until beans are soft, adding liquid as needed. Season, add tomatoes if you want, and cook on low heat. You want a thick, creamy consistency. Salt to taste. Provide more heat on the table, pico de gallo or a pepper sauce and top with diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños and/or serranos. Makes about two quarts.