Bronco Beans

125 min · Serves 4

From USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 2yellow onions
• 1bell pepper
• 2jalapeno peppers
• 4garlic
• 14.8 mldried oregano
• 14.8 mldried thyme
• 4.9 mlchili powder
• 4 cansassorted low-sodium beans
• 2 canslow-sodium diced tomatoes
• 1½ cupswater

How to cook it

1. Put the pot over medium heat and when it is hot, add the oil.
2. Add the onions, garlic, bell pepper, jalapenos, oregano, thyme and chili powder and cook until tender, about 15 minutes.
3. Add the drained beans, tomatoes and 1 1/2 cups water and raise the heat to high and bring to a boil. Lower the heat to low and let cook, partially covered, for 1 1/2 hours. If the mixture gets too thick, add the remaining 1/2 cup water.
4. Serve immediately or transfer to a container once cooled. Cover and refrigerate up to 2 days.
5. Garnish with cilantro and/or low-fat plain yogurt.

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