Sounds strange, but it's really delicious!
2 15-oz cans black beans-drained and rinsed
1 15-oz can kidney beans - drained and rinsed
1/4 cup olive oil
1/2 tsp. cayenne pepper
1 tsp ground cumin
1 tsp dried oregano
4 cloves garlic
1/2 cup diced green pepper
3/4 cup diced celery
1 cup chopped onions
3 cans diced tomatoes
2 Tbsp chili powder
1 lb. fresh salmon, boned and skinned
3 cups hot water
Heat the oil in a skillet.
Saute the celery 5 minutes.
Add cayenne pepper, cumin, oregano, garlic, green pepper, and onions and saute lightly until the onions start to turn transparent.
Add the diced tomatoes.
Mix three cups of hot water and the chili powder in a large pot. Add the sauteed mix and the beans. Simmer 30 minutes.
Grill Salmon while the mix is simmering. Cut it up and fold it into the pot.
Source: Modified from the original recipe by Jim Cross that appeared in The CARBOY Fermenter (Cary-Apex-Raleigh-Brewers-Of-Yore) Newsletter, October, 1996, issue 29. (Jim Cross was the Communications Director at the time)