• 2-15 0z cans of black beans, or 1 can black beans and 1 your choice
  • 1-15oz can diced tomatoes
  • 1 large red pepper
  • 1 small dried hot chilli
  • 1 small onion
  • 1/4 teaspoon cumin
  • a few dashes each of salt, pepper, chilli powder and paprika
  • 2 tablespoon vegetable oil
  • small clove(s) garlic
  • tortillas or cooked rice (optional)


Chop the pepper and onion. In a large skilet, heat the oil and add the pepper and onion. Cook until tender. Add the tomatoes and spices and cook for about 5 min. Meanwhile, drain the beans slightly (until the liquid coming out of the can becomes colored). Then add the beans. Cook for about 15-20 minutes (if you can wait that long; the longer you wait the better it tastes…esp. very good as leftovers!)

Then it is finished. Now it can be served over rice in a tortilla, just over rice, just in a tortilla, plain or anything else you can think of!

*Note: this recipe is medium-hot. For a milder recipe, omit the hot chilli*

Serves: about 5

Preparation time: ab