1 quart bag frozen heirloom tomatoes
bit of leftover roasted tomatoes with garlic
bit of leftover red wine
2 handfuls black beans
some leftover tomato juice
about 2 cups caramelized local onions
adobo spice, dried parsley, sea salt and black pepper
Chuck it all in a crock pot set on high, and cook until the beans are done.
With the wine, roasted garlic tomatoes, and very flavorful caramelized onions, it hardly needed any spices - it was really delicious and savory. I stirred a little sour cream into mine....mmmmm.