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| Prep Time | 1 hour |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
- 16 oz pinto beans can of beans, rinsed
- 2 tbsp. cooking oil vegetable
- 1 hot red chili pepper chopped and dried (all of it is very hot - I use 1/4 of it for enough heat to light me up)
- 2 pcs onions chopped (medium sized)
- 3 cloves garlic minced (large cloves)
- 2 pcs red bell peppers chopped
- 2 tsp paprika
- 14 oz. tomatoes can of diced tomatoes with juice
- 2 tbsp tomato paste
- 2 tbsp cilantro chopped and fresh (hold back a couple of sprigs for garnish)
- salt to taste
- ground pepper Freshly ground pepper to taste
Instructions
- Bring the oven to temperature at 300 degrees.
- Over medium heat cook the onions in the vegetable oil n a large sauté pan, until they are just starting to brown.
- Add the garlic, chopped red peppers and a pinch of salt.
- Cook over medium heat, stirring occasionally until the peppers are soft, tender, and fragrant.
- Add the tomatoes, paprika and tomato paste and stir, cooking over medium heat for about 5 minutes.
- Add the beans to the mixture and the freshly chopped cilantro and blend the ingredients.
- Taste and add salt and pepper as needed.
- Put the beans in the oven for 40 minutes or until the sauce is bubbly and thick.
- Remove from the oven and garnish with cilantro and serve.
