Our effort to cook from a different cookbook every week this year continues. Last night we went to Terry Hope Romero’s Viva Vegan for this Colombian-style Red Beans recipe. It occurred to me that we need to keep this in mind for the summer when we’re getting lots of onions and peppers from our CSA. This dish (and many other Latin recipes) starts with a sofrito, which consists of onions, peppers and garlic cooked long and slow in lots of oil. In addition to the sofrito, these beans were seasoned with cumin, paprika and oregano, and also included a diced plantain and a shredded carrot. Then they were simmered in veggie broth and served with brown rice with some broccoli on the side. I also doused mine with plenty of hot sauce and garnished with fresh oregano.