4 tablespoons olive oil
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can tomato sauce
salt and pepper to taste
1 pound lean beef stew meat
1 1/2 cups sliced red onion
1 teaspoon dried salt
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sage
Heat oil in a large skillet over medium heat. Saute garlic in olive oil for 5 minutes. Saute the onion and salt and pepper for 2 minutes. Stir in black beans, tomato sauce, salt and pepper. Bring to a boil. Reduce heat, lower heat, and simmer for 5 minutes.
Stir stew into the pan with a wooden spoon, stirring frequently. Stir in red onion and oregano, salt and pepper. Reduce heat to low, and simmer for 2 minutes. Stir in rosemary and thyme and season with sage and rosemary. Cover, and simmer for 2 minutes.