Recipe: Spicy Red Beans with Roasted Peppers and Tomatoes

SPICY RED BEANS WITH ROASTED PEPPERS AND TOMATOES

2 teaspoons olive oil
2 medium onions, sliced
1 jalapeno pepper, seeded and diced
1/4 cup vegetable broth
2 cloves garlic, minced
1 tablespoon chili powder
2 cups canned crushed tomatoes, with juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups water
1 pound cooked pinto beans
1 red bell pepper, roasted,* seeded, cut in thin strips
3 tablespoons chopped parsley

Heat oil in medium saucepan over medium heat. Saute onions and jalapeno until browned, about 8 minutes.

Add broth, garlic, chili powder, tomato paste, tomatoes and juice; bring to a boil. Add salt and pepper, reduce heat and cook 15 minutes, or until thickened.

Add water, beans and roasted pepper; simmer another 10 minutes. Garnish with parsley and serve.

*To roast a pepper, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag; seal and set aside 15 minutes. Remove charred skin by rubbing off with fingers.

Servings: 4
Source: Vegetarian Times magazine, April 1996