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Cruceña beans


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.5 kg. carcabello bean (Pinto type)-1 green pepper-onion-2 cloves garlic-7 Tablespoons extra virgin olive oil-2 tsp cumin-oregano 1 bay leaf-.5 TSP hot pepper-salt


1) Cook beans in lightly salted water with an onion, a clove of garlic and a tablespoon of oil.
2) In a Saute pan in remaining oil the pepper and the other onion for about 10 minutes.
3) add the remaining garlic, oregano, cumin, pepper and bay leaf and stir for a minute.
4) Add the cooked beans and drained and cook over low heat for about 10 minutes.

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(Thanks to Giancarlo C.)

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