2 Tablespoons Extra Virgin Olive Oil
2 Medium Chopped Onions
2 Tablespoons Grated Ginger
Cayenne Pepper to Taste
Ground Cumin to Taste
2 (15 Ounce) Cans Black Beans
(or 30 Ounces of Pre-Cooked Black Beans)
2 Tablespoons Plum Vinegar
Sea Salt to Taste
3 Sweet Red Peppers (Roasted & Peeled)
Method
+ Heat Oil and Sauté Onions Until Clear
+ Add Red Peppers and Remaining Seasonings
+ Sauté for Several Minutes
+ Stir In Partially Mashed Black Beans
+ Simmer for Several Minutes
+ Yummy Served Over Rice
Roasted Peppers Method
+ Rotate Unpeeled Peppers Over Open Flame or Under Broiler Until Charred to Black
+ Seal Hot Peppers in a Paper Bag Allowing them to Sweat and Release the Skin
+ Peel Off Skin and Run Peppers Under Cold Water
+ Seed Peppers and Slice Into Strips
