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Playing Ryan Scott's Fried Tomatoes with Garden Black Bean Chili

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.


  • 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


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.