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“This recipe came to me by way of the February 2005 Zaar recipe adoption. I have made some healthier modifications to the recipe and I hope the end result is one you will enjoy. Prep time includes soaking and cooking the dried beans, but could easily be cut by using canned beans.”
5hrs 15mins

Ingredients Nutrition


  1. Place Beans in large pot,cover with cold water and bring to a boil.
  2. Remove from heat and let stand 2 hours.
  3. Drain beans, return to the pot and add enough cold water to cover by two inches.
  4. Cover the pot and bring to a boil.
  5. Reduce heat and simmer until beans are tender but not mushy, about 2 hours, adding water as necessary.
  6. Drain the beans, reserving the cooking liquid.
  7. Return the beans to the pot along with 1 cup of the cooking liquid.
  8. Meanwhile in a large sauté pan toast the cumin seed and oregano until they begin to give up their fragrance, shaking occasionally and being careful not to burn.
  9. Remove the cumin and oregano from the sauté pan once they are toasted and set aside.
  10. Heat oil in the same sauté pan.
  11. Add the onions, green pepper and garlic.
  12. Stir over medium high heat for 3 minutes.
  13. Add cumin and oregano mixture, paprika, cayenne, chili powder and salt.
  14. Cook until onions are soft, about 10 minutes.
  15. Mix in both types of canned tomatoes and chopped jalapeños.
  16. Bring to a boil.
  17. Gently stir the tomato mixture into the beans, and simmer 20 minutes to let the flavors mingle and develop, checking and thinning with reserved cooking liquid if necessary.

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