Serves 6-8

  • 1 lb. dried black beans
  • 4 cups water
  • 1 bay leaf
  • 2 medium onions, peeled and chopped
  • 4 large cloves garlic, peeled and minced
  • 1 red bell pepper, seeded and finely chopped
  • 1 Tbsp. vegetable oil
  • 5 tomatoes, coarsely chopped
  • (include the juice)
  • 1 Tbsp. ground cumin
  • 2 tsp. paprika
  • 1/4 cayenne pepper, seeded and finely chopped
  • 4 tsp. chili powder
  • 1 tsp. dried oregano
  • 1½ tsp. salt
  • Freshly ground black pepper, to taste
  • 1 Tbsp. dark brown sugar
  • Grated Monterey Jack cheese (optional)

Soak beans in water overnight. The next day, drain them and put into a large stockpot or pressure cooker with 4 cups of water. Add the bay leaf and simmer for 25 to 30 minutes in the stockpot (if cooking beans under pressure, it will take approximately 7 – 10 minutes). Cook just until the beans are tender but still slightly chewy. While beans are simmering, slowly cook the onions, garlic, and red pepper in the oil for 12 – 15 minutes. Stir into the bean pot. Add the remaining ingredients except for the grated cheese and simmer covered for 1 hour. Serve hot. Sprinkle with cheese, if desired.

Nutrition Analysis Per Serving: 340 calories; 19g protein; 61g carbohydrates; 20g fiber; 4g fat; 0g trans fatty acids; 0mg cholesterol; 97mg calcium; 6mg iron; 620mg sodium.
Jo Ann Tezduyar