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Categories:
black beans cumin oregano sage bay leaf scallion cayenne pepper paprika garlic red wine vinegar black pepper parsley cilantro extra-virgin olive oil onion green bell pepper red bell pepper peppers tomatoes liquid
Viewed: 52 - Published at: 7 years agoIngredients
- 1 1/3 c. Black beans
- 1 lb Beef top round, boneless, cut in 1-inch cubes
- 1 1/4 tsp Cumin seeds
- 1 1/4 tsp Oregano
- 1/3 tsp Dry sage
- 1 sm Bay leaf
- 1 x Scallion, finely minced
- 1/3 tsp Cayenne pepper
- 2/3 tsp Paprika
- 1 x Garlic clove, chopped
- 1 1/2 Tbsp. Red wine vinegar
- 1/3 tsp Black pepper
- 1 Tbsp. Dry parsley, finely minced
- 1 Tbsp. Cilantro
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, finely minced
- 1 x Green bell pepper, coarsely minced
- 1 x Red bell pepper, coarsely minced
- 1 1/2 Tbsp. Jalapeno peppers, finely minced
- 2 c. Canned tomatoes, with juice, minced
- 4 c. Bean cooking liquid
Method
- Sort and rinse black beans.
- Place in heavy pot, cover with cool water (at least 2 inches above level of beans).
- Bring to boil; simmer till tender
- (about 1 1/4 hrs) adding more water if necessary.
- When tender, drain beans, reserving bean cooking liquid.
- Toast cumin seeds lightly in heated skillet about 2 to 3 min; crush finely.
- Combine grnd cumin seeds with the oregano, sage, bay leaf and scallions.
- Heat extra virgin olive oil in skillet, add in onions and saute/fry till translucent/soft.
- Add in green, red and jalapeno peppers.
- Saute/fry 1 to 2 min.
- Remove vegetables with slotted spoon to heavy pot.
- Add in beef and brown.
- Add in to sauteed vegetables.
- Add in remaining ingredients to beef-vegetable mix.
- Bring to boil, then simmer till beef is tender (about 1 hour).
- Add in beans the last 15 min of cooking to heat through.
