Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c Black beans -chopped
1 lb Beef top round, boneless, 1 tb Cilantro
-cut in 1-inch cubes 1 tb Olive oil
1 1/4 ts Oregano 1 Onion, finely chopped
1 1/4 ts Cumin seeds 1 Green bell pepper, coarsely
1/3 ts Dried sage -chopped
1 sm Bay leaf 1 Red bell pepper, coarsely
1 Scallions, finely chopped -chopped
1/3 ts Cayenne pepper 1 1/2 tb Jalapeno peppers, finely
2/3 ts Paprika -chopped
1 Garlic clove, minced 2 c Canned tomatoes, with juice,
1 1/2 tb Red wine vinegar -chopped
1/3 ts Black pepper 4 c Bean cooking liquid
1 tb Dried parsley, finely

Sort and rinse black beans. Place in a heavy pot, cover with cold
water (at least 2 inches above level of beans). Bring to boil,
simmer until tender (about 1 1/4 hours) adding more water if
necessary. When tender, drain beans, reserving bean cooking liquid.

Toast cumin seeds lightly in heated skillet about 2 to 3 minutes;
crush finely. Combine ground cumin seeds with the oregano, sage, bay
leaf and scallions.

Heat olive oil in skillet, add onions and saute until translucent.
Add green, red, and jalapeno peppers. Saute 1 to 2 minutes. Remove
vegetables with slotted spoon to heavy pot. Add beef to skillet and
brown. Add to sauteed vegetables.

Add remaining ingredients to beef-vegetable mixture. Bring to boil,
then simmer until beef is tender (about 1 hour). Add beans after 45
minutes of cooking to heat through.

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