Black beans, by request of D

Since leaving California, I continually crave Mexican food...While this recipe is far from traditional, and quite easily made vegan unlike most Mexican food, it is really delicious, easily modifiable, and very, very cheap eats. I usually have it with brown rice, and roasted squash and potatoes...In these combinations, it definitely satisfies my cravings. This is a fairly free form recipe, but those who've eaten it, frequently request it...So, here you go!

Ingredients

1-1.5 cups dried black beans (soaked for 8- 24 hours)
1/2- 1 red bell pepper diced
1/2- 1 sweet onion diced
2-3 carrots diced
1-2 anaheim or poblano chilies diced (optional. use serranos if you want these to be punchy and spicy)
2-4 cups of vegetable broth (I use Imagine Organics No-Chicken broth. You can use water to save $$, but the broth adds a lot of richness.)
1-2 teaspoons coriander
1-2 teaspoons ground cumin
1/2- 1 teaspoon ground cinnamon
1-2 tablespoons of balsamic vinegar
1 tablespoon brown sugar
1 teaspoon paprika
1- 3 teaspoons aleppo pepper or crushed red pepper or cayenne or some mix of the three
1-3 tablespoons of butter
1-3 tablespoons of olive oil
1/2- 1 cup sweet corn kernels (optional)

Directions

- In a 3.5 quart sauce pan (with a tight fitting lid) melt equal parts butter and olive oil, about 4 tablespoons of fat. If you want to avoid butter, you can just use oil, but the little bit of butter adds a rich flavor that really makes these beans pop.

- Once the oil/butter is hot, reduce the heat to medium low and add the onion, bell pepper, diced chile, and carrots. You just want enough vegetables to add flavor. I usually use 1/2 an onion, 1/2 a bell pepper, 1 chile, and 2 small carrots, but sometimes I add more or less depending on what I have on hand and what I am in the mood for.

- As the vegetables soften, add the coriander, cumin, cinnamon, paprika, aleppo, and cayenne. I don't usually measure the spices, instead I go on smell. As a guideline, definitely use at least 1 tsp each of the coriander and cumin. You should have about 1 tablespoon of the "red" spices, in whatever combination and ratio seems right to you.

- As the spices become fragrant and the onions become clear and soft, add the rinsed and soaked beans. Stir over medium heat for 2-3 minutes.

- Add enough vegetable stock to just cover the beans. Cover the saucepan and reduce the heat to low. Let simmer for 1 hour.

- After one hour, adjust the lid so that the top of the pan is half open and add a bit more liquid, a good shake of the balsamic, and the brown sugar. Let simmer for 30 more minutes.

- Remove the lid. The beans should now be pretty soft, but maintaining their shape. If the beans are dry, add about 1 cup more broth. Let the beans simmer, uncovered on low until the liquid cooks out and the beans are very soft. You may have to add more liquid as the beans cook down to get them to cook to your preferred softness. Play it by eye and taste.

- Once the liquid is cooked out, add salt to taste. At this time, add about 1 cup of sweet corn kernels (frozen is easiest) if you wish and stir until they are warmed through.

- Serve with rice, roasted potatoes or as a side dish to enchiladas, a filling for veggie burritos, etc. These beans are great on their own, with an avocado or cilantro garnish, and with a little extra hot sauce.