Recipe by Rebecca Dienner for The FruitGuys
5 dried pepperoncini peppers (or 3 dried poblano peppers), de-stemmed, seeded, and torn or chopped into small pieces
1 cup water
1 tablespoon honey or agave
1 cup onion chopped
2 cloves garlic, minced
1 cup carrots, chopped
2 tablespoons vegetable oil
1 tablespoon cumin
1 tablespoon mild chili powder
1 14-ounce can of crushed tomatoes
2 14-ounce cans of black beans
½ cup cilantro chopped plus some for garnish
1 teaspoon fresh oregano, minced
1 tablespoon lemon juice
- In a saucepan, bring 1 cup water to a boil, add the chilies, remove the pan from heat, and cover.
- Let the peppers stand for 10 minutes.
- Then puree the chilies with their liquid and the honey or agave in a blender or food processor.
- In a medium sized pot, sauté the onion, garlic, and carrots with the vegetable oil for 5 minutes.
- Stir in the cumin and chili spice and cook for 1 minute.
- Add the can of tomatoes, the chili puree, and the beans to the pot and cook for 5 minutes.
- Add cilantro, oregano, and salt to taste.
- Cook beans uncovered for about 15 minutes and add water if necessary to thin out bean mixture.
- Drizzle with lemon juice and finish with cilantro for garnish.
- Serve warm with rice or tortillas.
Serves 4 as a hearty side dish. Prep time, 10 minutes; cook time, about 55 minutes.