Black Beans with Fresh Plums and Bell Peppers


Serve this dish hot over rice, or eat cold as a salad.

4 medium purple plums
1½ tbsp. olive oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 large yellow pepper, seeded and chopped
2 cloves garlic, crushed and minced
2  whole cloves
2 tsp. ground cumin
½ c. minced cilantro leaves
2 tsp. fresh lemon juice
1 tsp. light honey
2 c. cooked black beans

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

Heat the oil over low heat.  Add the onion, peppers, garlic, cloves, cumin, and cilantro.  Cook, stirring often, until the onion softens, about 5-10 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.

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