Servings: Serves 6
In a Dutch oven (a heavy metal, covered pot), add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.
After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Serve with fresh steamed brown rice and hot sauce.
Published on January 01, 2006