|1 cup||Chopped onion|
|½ cup||Chopped green bell pepper|
|2 tablespoons||Olive oil|
|1||Garlic clove; finely chopped|
|½ teaspoon||Ground cumin|
|½ teaspoon||Chili powder|
|1 can||Black beans - (16 oz); rinsed, drained|
|1 cup||Canned diced tomatoes|
|¼ teaspoon||Dried thyme|
|Freshly ground black pepper|
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@...
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