I went to the farmer’s market at Uptown Square and while there I bought some fresh beans. The pink eye purple hulled beans were shelled and bagged and kept on ice in a cooler.
I covered the beans as instructed and let them simmer for about 15 mintues before I added the jalepeno, celery and onion to the pan. When beans were tender (about 30 minutes total cooking time) I drained the liquid and threw them in a bowl.
Aesthetically, I had a hard time not putting something green in to finish it, like cilantro. I wanted to keep the flavors of the tomato and corn as prevalent as possible. OUTSTANDING, if I do say so myself. Best served warm or at room temperature.
