Recipe for Spicy Beans and Peppers

This is a delicious vegetarian dinner that Dan and Karen often enjoy. It's very easy.

Ingredients:

1 bag of dried pinto beans
1 bag of dried small red beans
(you can really use any combination of dried beans you want. Dan often uses black beans instead of the red beans)

2 or 3 large bell peppers (I like the red ones, or a combination of colors red, green, yellow, etc)
3 or 4 jalapeno peppers (or other hot peppers such as serrano, or if you are brave, add a habanero pepper finely minced)
1 sweet yellow onion such as Vidalia
2 cans of diced tomatoes
1 level teaspoon of cumin
1 heaping teaspoon of chile powder
1 heaping teaspoon of cinnamon

Put the beans in a large pot (Dutch oven) and cover with water to about twice the depth of the beans. Bring the water to a boil, then cover and turn heat to low and simmer for 1 hour. Add more water if needed, bring to a boil again. Turn heat to medium-low, add the spices and a little salt, cover and cook for 1 hour.

Cut the peppers and the onion into small pieces.* If using habanero remove the seeds and mince very fine. Add the peppers and onion, and the canned tomatoes, to the beans. Cover and cook on medium-low for an additional 1/2 hour.

Serve over couscous or quinoa. Dan and Karen also like to make burritos with the leftovers.

*Note: At this step, you should give the tops of the bell peppers, including the stem and the pulpy part with the seeds on the inside, to your squirrel. She will love it! If you do not have a squirrel living with you, you can put the bell pepper tops outside for the squirrels.