This quick bread says "spring" to me. It's a little sweet and peppy, with a bright lemony taste and is heavenly slathered with real butter. Delicious with seafood and spring's fresh-tasting vegetable dishes. It's one of my favorites from the Silver Palate cookbooks; the original recipe also includes chives, but I just didn't care for their oniony taste in this bread and so I've omitted them. If you're interested in trying it, the measurement is 1/4 cup snipped fresh chives.
Serve this hearty dish with a dollop of cilantro laden sour cream, some Spanish rice, and a mixed green salad. The ingredients for this recipe make a very small 7 inch pie. If you are using a normal sized pan, you might want to increase the amount of black beans to 2 cans, and adjust only the seasonings accordingly. The chopped onion and peppers can remain the same.