Crab and Black Beans

• 2 tablespoons olive oil
• 1/2 pound chopped onion (1 3/4 cups)
• 1 large clove garlic, minced
• 1/2 jalapeno pepper, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon hot pepper flakes
• 2 pounds plum tomatoes, diced
• 2 tablespoons tomato paste
• 2 tablespoons white vinegar
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt, optional
• 2 cups cooked black beans
• 1 pound fresh crabmeat
• 3 tablespoons chopped fresh cilantro

1. Heat oil in nonstick skillet and saute onion, garlic and jalapeno until onion softens.
2. Stir in the cumin, coriander and hot pepper and stir for 20 seconds.
3. Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften.
4. Add the black beans and crabmeat and cook to heat through.
5. To serve, sprinkle with cilantro and serve with corn bread.

olive oil, onion, clove garlic, pepper, ground cumin, ground coriander, hot pepper, tomatoes, tomato paste, white vinegar, fresh oregano, salt, black beans, fresh crabmeat, fresh cilantro

Taken from cooking.nytimes.com/recipes/6456 (may not work)