A sweet, spicy, zingy, tangy combo to celebrate the end of summer. Black beans are spiced up with tomatoes, capsicums and chilli. We didn’t go into lockdown with corn chips so substituted crispy scalloped potatoes. You could also serve with rice.

Ingredients

• 1 onion, finely diced
• 2 clove garlic chopped very finely
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika
• Chilli to taste
• 1 400g tin of diced tomatoes in their juice
• 1 large green capsicum finely dice
• 1 large red capsicum, finely diced
• 2 corn cobs, corn kernels scraped off with a knife to make about 1.5 cups (or use canned or frozen corn)
• 1 tin black beans, drained or 1/2 cup dried black beans, soaked overnight and boiled until tender.

Method

1. Fry the onions in oil with the garlic, coriander, cumin, chilli and smoked paprika
2. Add the can of tomatoes, simmer for 5 minutes then add the beans.
3. Cover and simmer for 30 minutes, then add the red and green capsicum and the corn. Cook for 10 more minutes
4. Serve at once with corn chips or rice and a generous helping of sour cream and avacodo. Coriander leaves are pretty good too if you have any.