Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/3 c Black beans
- 1 lb Beef top round, boneless,
- 1 1/4 ts Cumin seeds
- 1 1/4 ts Oregano
- 1/3 ts Dried sage
- 1 sm Bay leaf
- 1 Scallion, finely chopped
- 1/3 ts Cayenne pepper
- 2/3 ts Paprika
- 1 Garlic clove, minced
- 1 1/2 tb Red wine vinegar
- 1/3 ts Black pepper
- 1 tb Dried parsley, finely
- 1 tb Cilantro
- 1 tb Olive oil
- 1 Onion, finely chopped
- 1 Green bell pepper, coarsely
- 1 Red bell pepper, coarsely
- 1 1/2 tb Jalapeno peppers, finely
- 2 c Canned tomatoes, with juice,
- 4 c Bean cooking liquid
Preparation
Sort and rinse black beans. Place in heavy pot, cover with cold water (at least 2 inches above level of beans). Bring to boil; simmer until tender (about 1 1/4 hours) adding more water if necessary. When tender, drain beans, reserving bean cooking liquid. Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely. Combine ground cumin seeds with the oregano, sage, bay leaf and scallions. Heat olive oil in skillet, add onions and saute until translucent. Add green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables with slotted spoon to heavy pot. Add beef and brown. Add to sauteed vegetables. Add remaining ingredients to beef-vegetable mixture. Bring to boil, then simmer until beef is tender (about 1 hour). Add beans the last 15 minutes of cooking to heat through. Recipe by: California Beef Council Posted to MC-Recipe Digest V1 #667 by Rooby on Jul 12, 1997
