- 1/4 cup vegetable oil
- 4 cloves garlic, chopped
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 2 teaspoons chopped parsley
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground turmeric
- salt and pepper to taste
- 1 1/2 (16 ounce) cans kidney beans, drained with liquid reserved
- 2 tablespoons tomato paste
- hot sauce to taste
- 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.
04/07/2017
recipepes.com
cabin dinner, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
