Black Beans with Potatoes and Chilis

Potato soaks up hot spices, so this dish is not that hot at all. To make the dish very mild either discard the jalapeno seeds, or use a green bell pepper or an anaheim pepper.

There is enough cilantro in this dish that it acts more like a green vegetable than a garnish. Substitute parsley if you don’t like cilantro - flat parsley works better, I think.

This dish is a good simple meal with whole wheat toast, or stuffed into a pita bread. Yogurt on the side makes a nice complement if you do dairy, but it isn’t necessary.

Saute the cumin seeds in the oil until they change color. Add the garlic and peppers, saute about 3 minutes more, then add the onions and saute another 3-4 min. Add the chopped potatoes, turn the flame very low and cook until potatoes are tender, about 10-15 min. Add water if needed to keep the potatoes from burning Add the black beans and heat through. Add the lemon or lime juice and cilantro, stir and serve.