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4 Plums, Purple
1 1/2 Tablespoon Butter, unsalted Or 1 1/2 Tablespoon Corn Oil
1 Onion, chopped
1 Bell Pepper, red, seeded and chopped
1 Bell Pepper, yellow, seeded and chopped
2 Garlic Cloves, crushed and minced
2 Cloves, whole
2 teaspoon Cumin, ground
1/2 cup Cilantro, fresh, minced
2 teaspoon Lemon juice, fresh
1 teaspoon Honey, light (or substitute)
2 cup Beans, black, cooked, drained
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Fill a deep saucepan with water and bring to a boil. Add plums and boil for 30 seconds to loosen skin. Remove with a slotted spoon and set aside to cool. Melt butter or heat oil in a large skillet. Add onion, red and yellow bell peppers, garlic, cloves, cumin and cilantro. Saute gently, stirring often, until onion softens, about 5 to 10 minutes. Meanwhile, peel plums, remove pits and chop pulp. Add pulp, lemon juice and honey to onion mixture. Add beans, cover and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent sticking.
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