1 onion, chopped
1 green bell pepper, diced
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon dried oregano
2 cups canned pinto or kidney beans, rinsed and drained
1/2 cup water
1/4 teaspoon salt
Fresh cilantro, chopped
In a nonstick skillet, sauté onion, green pepper and garlic in olive oil
over medium heat until soft, about 5 minutes. Add cumin, chili powder and oregano; cook 1 minute. Add beans, water and salt, and cook another 15 minutes.
