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6 servings
Ingredients:
1/4 cup vegetable oil4 cloves garlic, chopped1 yellow onion, diced1 red bell pepper, chopped2 teaspoons chopped parsley1 tablespoon chili powder2 teaspoons ground cumin2 teaspoons paprika2 teaspoons ground turmeric salt and pepper to taste1 1/2 (16 ounce) cans kidney beans, drained with liquid reserved2 tablespoons tomato paste hot sauce to taste
Instructions:
Heat oil in a Dutch oven over medium heat. Saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. Stir in kidney beans and some of the reserved liquid until desired consistency.Stir in tomato paste and hot sauce.Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out.
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