|Ethnicity:Mexican Food Type:Soups|
Preparation Time:n/a Servings:n/a
Author: Valley Tyminski Email
1 TB. olive oil2 medium onions, chopped1 large green pepper, diced5 cloves garlic, minced1 tsp. cumin1 tsp. Mexican oregano3 - 4 canned chipotle peppers, chopped along with all the adobo sauce in the can2 15-oz. cans black beans, drained & rinsed1 15-oz. can kidney beans, drained & rinsed1 15-oz. can pinto beans, drained & rinsed1 15-oz. can diced tomatoes1 can tomato paste2 cups water (more or less)
Heat oil in large, heavy dutch oven over medium-high heat.
Add onions and green pepper and saute until onions are translucent and tender.
Add garlic and saute for one minute. Add cumin, oregano and chipotle peppers and saute 1-2 minutes, stirring constantly.
Add beans, tomatoes, tomato paste and water. Bring to boil. Reduce heat and simmer 30-45 minutes, or until thickened.
May be thickened with a mixture of corn flour and cold water (3 tablespoons flour to 1/3 cup water, mixed well).
Serve with your favorites: chopped cilantro, diced green onion, sour cream, cheddar cheese, corn tortillas, beer, cold milk.
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