Ingredients
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2 (14 1/2 ounce) cans organic black beans
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4 cups chicken stock (fresh or canned)
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2 tablespoons olive oil
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3 garlic cloves, pressed
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1 medium yellow bell pepper, chopped
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1 medium onion, chopped
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2 teaspoons paprika
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3 teaspoons cumin
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3 bay leaves
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1 teaspoon chili powder
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1/4-1/2 teaspoon red pepper flakes
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1 tablespoon red wine vinegar
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1 pinch salt, to taste
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1 pinch black pepper, to taste
Instructions
- Over medium-low heat, add oil to stock pot.
- Add garlic, bell pepper and onion, and cook until onion is clear, not browned.
- Add chicken stock and dry seasonings, stirring well.
- Add black beans and cover. Reduce heat to low and cook 20-30 minutes.
- Add red wine vinegar during last 5 minutes of cooking.
- Remove bay leaves before serving.
- Serve over prepared brown rice or prepared Kasha and bulgur wheat to add additional fiber.