This recipe is similar to a black bean recipe I posted several months ago. However, these beans are slow cooked so the flavor is richer and heartier. If you like refried beans, you'll love these. While they are great on their own, I made these beans specifically for an enchilada casserole (recipe tomorrow.)
Stewed Black Beans with Tomatoes
1/2 lrg bell pepper, diced (red is preferred)
1/2 lrg onion, diced
1 C chopped tomatoes (canned or fresh), pulp/liquid removed
1 lrg clove garlic, minced
1 14oz can black beans, half drained of liquid
1 tsp cumin
1 tsp chili powder
1 bay leaf
1 Tbsp oil
salt and pepper
Heat oil over medium heat. Saute bell pepper and onion until soft (7-8 min.) Add tomatoes and garlic. Cook 3-5 minutes, just until tomatoes start to break down. Add a little bit of salt along with the cumin and chili powder. Let spices toast for 1-2 minutes. Add beans and bay leaf. Bring to boil over med-high heat, reduce to med-low. Simmer for 30 minutes, stirring occasionally and lightly mashing the beans when you stir. Salt and pepper to taste.
*If at any point the beans seem to get too thick or gloopy, add a couple Tbsp water to loosen them up.
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