Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onion |
| ½ cup | Chopped green bell pepper |
| 2 tablespoons | Olive oil |
| 1 \N | 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 |
| \N \N | Salt |
| \N \N | 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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