Ingredients:
1/4 cup vegetable oil
4 cloves garlic, chopped
1 yellow onion, diced
1 red bell pepper, chopped
2 teaspoons chopped parsley
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground turmeric
salt and pepper to taste
1 1/2 (16 ounce) cans kidney beans, drained
with liquid reserved
2 tablespoons tomato paste
hot sauce to taste
Directions:
1.Heat oil in a Dutch oven over medium heat. Saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. Stir in kidney beans and some of the reserved liquid until desired consistency. Stir in tomato paste and hot sauce.
2.Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out.
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