September 9

From Steadfast Farm

  • Black Beans

From Manakintowne Specialty Growers

  • Yellow wax beans

From the Local Food Hub

  • Red onion

From Tricycle Gardens

  • Red Slicing Tomatoes
  • Jalapeños and Green Chiles

From Agriberry 

  • Empress Plums




  • 1 1/4 pounds wax (yellow) or green beans, trimmed
  • 1 tablespoon mild honey
  • 3/4 teaspoon finely grated fresh lemon zest
  • 1/4 teaspoon salt


Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.




  • 1 pound (about 2 1/2 cups) dried black beans
  • 1 medium onion, peeled and halved
  • 1 small celery stalk, halved crosswise
  • 1 small carrot, peeled and halved crosswise
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 2 green chiles
  • 1 tablespoon whole dried cumin seed
  • 1 teaspoon whole dried coriander seed
  • 1 jalapeño pepper, coarsely chopped
  • 1 ripe medium tomato, coarsely chopped
  • 2 teaspoons dried oregano
  • 1 (12-ounce) bottle Mexican beer, such as Dos Equis
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 cup canola oil
  • 1/2 cup coarsely chopped fresh cilantro
  • Juice of 1 lime

Pour the dried beans onto a rimmed baking sheet and pick through them, removing and discarding any broken beans or stones. Place the beans in a large nonreactive bowl and cover them with at least 3 inches of cold water. Allow to soak overnight or at least 8 hours.  (Alternately, check out the quick soak method from Rancho Gordo!)

After the beans have soaked, drain in a colander. Place in a large heavy pot and cover with at least 2 inches of cold water. Place one half of the onion, the two celery and carrot halves, the garlic cloves, and the bay leaves in the pot. Bring to a boil over high heat, then reduce the heat to low and gently simmer until the beans are almost completely tender but still a little starchy in the center, about 30 minutes. (The beans should not be completely done, as they will cook more later.)
While the beans are cooking, remove the stems from the green chiles, slit them open, and take out the seeds. Heat a cast iron skillet over medium-high heat until hot, about 5 minutes. Place the chiles in the skillet and toast until slightly charred and fragrant, about 5 minutes. Remove from heat and coarsely chop.
Return the skillet to medium-high heat. Add the cumin and coriander seeds and lightly toast until fragrant, about 20 to 30 seconds. Transfer to a blender; set aside. Coarsely chop the remaining onion half and add it to the blender along with the chopped chiles, jalapeño pepper, tomato, oregano, 1/4 cup of the beer, and the measured salt. Blend into a smooth purée; set aside.
Drain the beans and discard the onion, celery, carrot, garlic cloves, and bay leaves. Place about 1 cup of the cooked beans in a small bowl. Use a large spoon or the back of a fork to coarsely crush them.
Return the large heavy pot to the stove and heat the oil over medium-high heat until smoking. Add the puréed mixture and fry it, stirring occasionally with a wooden spoon, until fragrant, about 3 minutes. Mix in the crushed and whole beans and the remaining beer. Reduce the heat to low and simmer the beans uncovered for 20 minutes. Stir in the chopped cilantro and lime juice. Season with salt and serve.