Chili Moromi Black Beans

I love having a big pot of beans on the stove during the cooler nights. This is an easy recipe that only involves dicing a few veggies, some ham and opening a few cans. We like to serve this with some delicious sourdough bread from our good friend Dave Vacca who bakes for Nana’s Bakery. Bonus! The leftovers only get tastier and tastier as beans soften and all the flavors meld together!

Recipe:

• 1 carrot diced/75g

• 1 stalk celery diced/75g

• 1 onion diced/125g

• 3 cloves garlic minced/10g

• 2 shiitake mushroom diced/10g

• Optional: Smoked ham cubed/200g

• 2T Moromi Chili Moromi Sauce

• 1t Moromi Shoyu

• 1T rice vinegar

• Optional: 1t MSg

• 2 cans black beans/850g

• 1 can tomato paste/170g

Over high heat, Heat 2T oil in a large pot until just shimmering. Add in the diced carrot, onion, celery, shiitake, and garlic. Lightly salt. Stir briefly to coat and then cook for about 3 minutes. Add in the ham if using and cook for an additional 3 minutes. Next, stir in the Chiki Moromi Sauce to coat everything evenly. 

Add in the black beans with their liquid and the tomato paste. Add enough water to cover by about 1/2 inch. Add in the shoyu, rice vinegar, and MSG (if using). 

Bring to a boil then reduce heat, cover and simmer for 1 hour. 

Garnish with fresh parsley or green onions and serve. 

Enjoy!