Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 4 cloves garlic, chopped

  3. 1 yellow onion, diced

  4. 1 red bell pepper, chopped

  5. 2 teaspoons chopped parsley

  6. 1 tablespoon chili powder

  7. 2 teaspoons ground cumin

  8. 2 teaspoons paprika

  9. 2 teaspoons ground turmeric

  10. salt and pepper to taste

  11. 1 1/2 (16 ounce) cans kidney beans, drained with liquid reserved

  12. 2 tablespoons tomato paste

  13. hot sauce to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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