This cilantro has been sharing a garden bed with strawberries. It was about to go to seed and become coriander so it was a great time to use it. Also the berries will soon need a net to protect them from birds and the taller cilantro would be in the way. Spring onions and garlic came along from garden to table for a seasonal meal.
I went with canned kidney beans and black-eyed peas because they were on hand. Black beans, pinto beans. or dry beans could be substituted. The canned options are way quicker and allow more spring garden time. This is high in fiber and garden fresh health.
Here’s my seasonal Tex-Mex bean recipe:
2 15 oz. cans of beans (1 kidney, 1 black-eyed pea)
1/2 teaspoon cumin seeds
chili powder – to taste
3 Tablespoons chopped Fresh Cilantro
Options – canned jalepenos, shredded cheese, kefir or sour cream
Directions: Heat oil in saucepan. Chop white part of onion and add to hot oil along with cumin seeds. Add a little chili powder and cook 3 minutes. Chop white of garlic and add to pan. Drain most of liquid from beans. Add beans and a bit of their liquid to pan. Bring to a boil, then simmer 5 minutes. Chop onion and garlic greens – add to pan. Simmer another 5 minutes. Taste – add jalepenos and more chili sauce if desired. Simmer a few more minutes. Remove from heat. Stir in fresh cilantro. serve with rice, tortillas, and dairy options.