Ingredients

 
  • 1 TABLESPOON OLIVE OIL
  • 1 YELLOW ONION, DICED
  • 1 GREEN BELL PEPPER, DICED
  • 1 TABLESPOON CHILI POWDER
  • 1 TEASPOON GROUND CUMIN
  • 1 TEASPOON GROUND CORIANDER
  • 1 BAY LEAF
  • TWO 14-OUNCE CANS BLACK BEANS, RINSED AND DRAINED
  • ONE 14-OUNCE CAN DICED TOMATOES, DRAINED
  • 1 TEASPOON KOSHER SALT
  • 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 CUP WATER
  • 1 TABLESPOON OLIVE OIL
  • 1 YELLOW ONION, DICED
  • 1 GREEN BELL PEPPER, DICED
  • 1 TABLESPOON CHILI POWDER
  • 1 TEASPOON GROUND CUMIN
  • 1 TEASPOON GROUND CORIANDER
  • 1 BAY LEAF
  • TWO 14-OUNCE CANS BLACK BEANS, RINSED AND DRAINED
  • ONE 14-OUNCE CAN DICED TOMATOES, DRAINED
  • 1 TEASPOON KOSHER SALT
  • 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 CUP WATER
 

Time:

  • PREP TIME: 10 MINUTES
  • COOK TIME: 40 MINUTES

 

Serves: 6 - 8

You can find more in the book.

Black Beans

Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper. Sauté until the onions are translucent, about 5 minutes. Stir in the chili powder, cumin, coriander, and bay leaf. Cook 2 to 3 minutes. Add the black beans, tomatoes, salt, pepper, and water. Bring to a low boil. Reduce heat to a simmer and cook 30 minutes. Remove the bay leaf before serving.