Ingredients
1 cup diced roasted red peppers (I had jarred ones, but you could make your own)
1 tbsp olive oil
1 whole white onion, chopped
1 whole Garlic clove, minced
2 cans black beans
32 oz. vegetable stock
1 bunch cilantro, coarsely chopped (I did not have fresh so I used dried)
2 tsp cumin
Heat the oil in a large saucepan. Add the onions and garlic, and sauté over medium heat until the onions are translucent.Add the beans and stock, and simmer for 10 minutes. Add the cilantro, cumin and red peppers. Simmer 5 more minutes.
We served ours with sour cream, sharp cheddar cheese and tortilla chips. Skip those and you've got a tasty vegan meal!
