(spicy-version)
1 lb lean ground beef
2 small Vidalia or sweet onions
4 garlic cloves, minced
(2) 15-ounce cans of "seasoned black beans"
6 -ounce can tomato paste
1 can 15-oz diced tomatoes (drain water)
1 vine-ripened tomato (chopped small)
1/4 teaspoon Cayenne pepper
1/4 teaspoon ground Black pepper
1 Bell Pepper (remove seeds and core)
1/2 small 6 oz. jar of sweet pimientos
1/2 teaspoon ground cumin
2 teaspoons raw cane sugar
1/2 cup extra virgin olive oil
- Preheat a deep skillet over medium-high heat. Brown beef until pink is gone. Drain excess fat.
- In a second skillet, heat olive oil for 6-7 minutes at low heat. Add chopped onions until they reach a green-golden color (about 15 minutes). Add minced garlic and EVERYTHING ELSE (minus the black beans & Green pepper).
- In big pot, add everthing together (the beef, the olive oil and onions, etc. and your two cans of beans). Add your Green Pepper. Heat and stir for 40 minutes or until Green Bell Pepper is soft. Remove Green Pepper. Serve and watch everybody smile.
Buen provecho!
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