Glancy Family Cookbook

Black Beans

1 can black beans, rinsed and drained

red and yellow peppers (1/2 pepper each or any combination), cut in thin strips

1 small onion, cut in thin strips

1 clove garlic, minced

2-3 carrots, peeled and julienned

mushrooms, sliced (optional)

2 tbsp oil

2-3 tsp chili powder

1-2 tsp cumin

1/2 cup red wine (cooking wine works)

1/2 cup brown sugar

salt and pepper

Sauté onion until soft. Add garlic and sauté for 1-2 minutes more.

Add peppers and carrots and sauté until crisp-tender, 5-8 minutes.

Season with chili powder and cumin. Stir in black beans, red wine, and brown sugar. Stir.

If using mushrooms, add mushrooms.

Cook until all vegetables are cooked and everything is well combined, at least 10 minutes more.

Add salt and pepper to taste.

Serve over rice or as a taco filling. Great leftover on quesadillas.