Recipe courtesy of Angela Simmons
Print
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped 
  • 1 red bell pepper, seeded and diced 
  • 3 cloves garlic, minced 
  • Three 15-ounce cans red beans, rinsed and drained
  • 1/4 cup pickled jalapenos, chopped 
  • 1 teaspoon ground cumin 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • 1/4 to 1/2 cup vegetable broth 
  • 1/4 cup chopped fresh cilantro, plus more for garnish 

Directions

Watch how to make this recipe.

Heat the oil in a medium skillet over medium-high heat. Add the onion, pepper and garlic and cook until lightly browned, about 4 minutes. Add the beans, jalapenos, cumin, salt and pepper continue to cook, stirring occasionally, until heated through, about 10 minutes. Add the broth, a little at a time, and cook until slightly thickened, about 5 minutes. Remove from the heat, and using a potato masher, mash the beans into a coarse puree. Stir in the cilantro. Garnish with more chopped cilantro on top.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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