Spicy Black Beans with Dandelion Greens and Scallions
This is another invention of a recipe that I threw together that was so good that I’m blogging about it before I can do it again to take a better photo. I also want to thank my Twitter friends Christie & Catie for inspiring me not to wait to give it to the world.
What makes this dish unique is the bitterness of the dandelion greens in combination with my spices. It gives it a surprising intensity.
Mild Hatch Chili
Rinse the beans and put them in a pot with a little water. While that comes to a boil, chop the dandelion greens and the scallions finely, then add them along with fresh cilantro. Now add tomato sauce, but before you stir, carefully place your spices in only the tomato sauce and stir it there separately before you mix it into the rest of the ingredients. It makes a difference in spreading the spices more evenly and prevents spice clumps. It’s especially important with this recipe, because I recommend making it very spicy if you tolerate it.
Be careful with the ghost pepper though, it’s supposed to be the hottest pepper there is, but the one I use isn’t hotter than any other hot pepper in my spice cabinet, it’s just very delicious. I’m not sure if they’re all like that or not. Try yours with something else first if this is the first time you’re using ghost pepper. If not go for it, the ghost pepper should dominate.
Let it come to a high boil, then lower the heat and let it sit for quite a while to get the flavor to really seep in. An hour is good. When it’s almost done, add salt and olive oil and stir thoroughly.
Enjoy with a white rice of your choice and an especially lemony guacamole.