In a medium pan, heat one tablespoon of oil. When hot, added one tablespoon cumin seeds and stir for 30 seconds until seeds start to brown. Add one large, diced onion and stir for 3-5 minutes until the onion starts to become translucent.
Pour the pan contents into a crock pot or other slow cooker. Add the beans, tomatoes, bell peppers, cayenne, and black peppers. Mix well then let slow cook for two hours.
The flavor comes from the bell peppers which is brought out by the black pepper. The heat comes from the cayenne. There are no chili flakes or garlic in this recipe as they tend to class with the bell peppers.
I usually also add a tablespoon or two of ground flax seed which thickens the mix a bit and adds a good dose of omega-3.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 17 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 181.8mg||6 %|
|Potassium 393.1mg||10 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 12.5g|
|Protein 6g||9 %|
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Calories per serving: 111
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