5 | cans | (15 oz.) black beans, drained and rinsed
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2 | tbsp. | cumin
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2 | tbsp. | oregano
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½ | c. | olive oil
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2 | | large onions, finely chopped
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1 ½ | c. | finely diced green bell pepper
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3 | tbsp. | minced garlic
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4 ½ | tsp. | paprika
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1 | tsp. | cayenne pepper
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1 | tsp. | salt
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1 | can | (28 oz.) canned crushed tomatoes in puree
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4-6 | | jalapeno chilies, seeded and deveined, finely chopped
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2 | | red bell peppers, roasted, finely chopped
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| - Preheat oven to 325°F.
- Place cumin and oregano in small baking pan.
- Roast until fragrant, shaking pan occasionally, about 10 minutes.
- Heat oil in large pot over medium heat.
- Add onions, green pepper and garlic. Stir 3 minutes.
- Add cumin mixture, paprika, cayenne and salt.
- Cook until onions are soft, stirring occasionally, about 10 minutes.
- Mix in tomatoes and jalapenos. Bring to boil.
- Gently stir in beans and roasted red pepper.
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