| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; finely chopped |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Chili powder |
| 1 |
cn |
Black beans – (16 oz); rinsed, drained |
| 1 |
c |
Canned diced tomatoes |
| 1/4 |
ts |
Dried thyme |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cook and stir onion, green pepper and olive oil in medium skillet over low
heat until vegetables are tender, about 5 minutes. Add garlic, cumin and
chili powder; cook 1 minute. Add beans, tomatoes and thyme; stir to
combine. Cover and cook over very low heat about 10 minutes. Uncover and
cook, stirring, until beans are thickened, about 5 minutes. Season to taste
with salt and pepper. Yields 4 servings.
Recipe Source: St. Louis Post-Dispatch - 09-21-1998 By Marie Simmons
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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