Ingredients:
3 (14 oz) cans Navy Beans, cooked
2 teaspoons Olive Oil
4 ounces Red Onion, diced
4 ounces Green Bell Pepper, diced small
2 ounces Jalapeno Peppers, seeded, diced
6 teaspoons Garlic, minced
4 ounces Tomatoes, diced
2 ounces Sherry Wine Vinegar
2 tablespoons Cilantro, chopped
1/2 teaspoon Salt
1/2 teaspoons Black Peppercorns
Directions:
Puree 3 cups cooked beans. Combine with whole beans. Sauté onions, bell peppers, jalapeno peppers, and garlic in olive oil until tender. While stirring constantly, add bean mixture and continue sautéing until beans are thoroughly heated. Add tomatoes and vinegar. Season with cilantro, salt, and pepper.
Serves 6
3 (14 oz) cans Navy Beans, cooked
2 teaspoons Olive Oil
4 ounces Red Onion, diced
4 ounces Green Bell Pepper, diced small
2 ounces Jalapeno Peppers, seeded, diced
6 teaspoons Garlic, minced
4 ounces Tomatoes, diced
2 ounces Sherry Wine Vinegar
2 tablespoons Cilantro, chopped
1/2 teaspoon Salt
1/2 teaspoons Black Peppercorns
Directions:
Puree 3 cups cooked beans. Combine with whole beans. Sauté onions, bell peppers, jalapeno peppers, and garlic in olive oil until tender. While stirring constantly, add bean mixture and continue sautéing until beans are thoroughly heated. Add tomatoes and vinegar. Season with cilantro, salt, and pepper.
Serves 6