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Chef Ryan Scott kicks our fave, fried green tomatoes, up a notch by adding black bean chili to the dish. One word: drool.
For more recipes from Chef Ryan, try his Custard-Style French Toast and Roasted Butternut Squash & Garlic Hummus.
Ingredients
- 1 green bell pepper, chopped
- ½ cup dry black beans, cooked
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dry mustard
- 1 teaspoon oregano
- Salt
- Freshly ground black pepper
- .95 pound tomatoes, sliced thick
- 1 package store-bought cheese and breadcrumb mix, or seasoned breadcrumbs
- ½ cup onion, chopped
- 2 carrots, peeled and chopped
Preparation
Combine bell peppers, onion, carrots, beans, spices, salt and pepper in a slow cooker. Cook until vegetables are tender, about 3 hours on low.
Spread bread crumbs on a plate and cover each slice of tomato well, patting bread crumbs in.
In a large, nonstick pan over medium-high heat, sear and cook tomatoes about 3 minutes on each side, or until golden brown and crispy.
Serve fried tomatoes topped with chili and a dollop of sour cream.