Summer is coming to an end: Black Bean Stew

Now that summer is coming to an end, we are using the last of the summer vegetables.

Tonight we had a black bean stew.  Here's what we did.

1. Soak black beans over night.
2. Drain beans, add more water to cover the beans by 2".  Bring to a boil, then let simmer 2 hours or until tender.
3. In an cast iron skillet, brown 1 pound of sausage.  Chop one large onion, and one green pepper and one red pepper, and 2 stalks of celery, and 2 garlic cloves. Drain the sausage if necessary, and add the onion and sausage, and saute them until tender.
4. Add 2 Tbs. chopped fresh parsley or 1 Tbs. dried, 1.5 Tbs. chopped fresh basil or 2 tsp. dried, 1 Tbs. chopped fresh oregano, or 1.5 tsp. dried.
5. Drain the beans and add them to the vegetables and sausage.

Serve over rice.

We harvested carrots this morning.  I selected some baby carrots, and cooked them and served them with butter and parsley.  Baby carrots from the farm are much different than the ones from the store.  The ones from the store are all the same size and shape.  The ones from the farm are of different sizes and shapes.  Some are twisted.  But the ones at dinner were fresh and delicious.