Recipe Items
1 cup of red beans, either dry or canned (after draining and rinsing),
Chopped onion, one medium-sized
2 minced cloves of garlic
1-chopped bell pepper
chopped tomatoes, 1 can (14.5 oz), salt-free
2-Tbsp drizzled olive oil
3/4 teaspoon of cumin powder
the amount of smoky paprika called for, one teaspoon
(optional) 1/2 teaspoon of chili powder
A pot of vegetable stock (or water) 4 cups
Toss with salt and pepper.
For garnish, if desired, use fresh cilantro.
Lime juice from one lime
Instructions
1. Get the Beans Ready
If you’re using dry beans, it’s best to soak them in water all night. Prepare them for cooking by rinsing and draining.
Drain and rinse the beans if they are in a can.
Step 2: Saute the Lettuce
Warm the olive oil in a big saucepan over medium heat. Sauté the chopped onion for three to four minutes, or until it becomes translucent. After one more minute, when the garlic is beginning to smell, add the minced garlic.
Third, stir in the pepper and seasonings.
Cook, stirring occasionally, for a further three to four minutes, or until the diced bell pepper begins to soften. Toss in the chili powder, ground cumin, and smoked paprika, and toast the spices for one more minute.
Step 4: Throw in the Beans and Onions
Toss in the chopped tomatoes and beans, either fresh or canned, after soaking and draining. Mix everything together by stirring.
5. Simmer while adding broth.
Add the water or vegetable broth and cook until the mixture thickens. To make the beans soft and the flavors blend, lower the heat to low and simmer for 20-30 minutes with canned beans or 1-1.5 hours with dry beans. If necessary, add more broth or water and stir periodically.
Add seasoning and enjoy!
Toss in the pepper and salt and season to taste. Before serving, give the beans a good toss and pour the juice of one lime over them. Toss in some fresh cilantro for garnish, if you want.
