Sort and rinse black beans. Place in heavy pot, cover with cold water (at
least 2 inches above level of beans). Bring to boil; simmer until tender
(about 1 1/4 hours) adding more water if necessary. When tender, drain
beans, reserving bean cooking liquid.
Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush
finely. Combine ground cumin seeds with the oregano, sage, bay leaf and
scallions.
Heat olive oil in skillet, add onions and saute until translucent. Add
green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables
with slotted spoon to heavy pot. Add beef and brown. Add to sauteed
vegetables.
Add remaining ingredients to beef-vegetable mixture. Bring to boil, then
simmer until beef is tender (about 1 hour). Add beans the last 15 minutes
of cooking to heat through.
Recipe by: California Beef Council Posted to MC-Recipe Digest V1 #667 by
Rooby <MsRooby@sprintmail.com> on Jul 12, 1997
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