1 tablespoon vegetable oil
3 cloves garlic powder
2 tablespoons olive oil
1 medium onion, grated
1 medium green bell pepper, chopped
1 medium green bell pepper, chopped
2 tablespoons dried oregano
1 1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 tablespoon olive oil
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried currants (optional)
2 tablespoons olive oil
1 (15 ounce) can pinto beans, drained
1 tomato, chopped
Heat oil in a large skillet over medium heat. Saute garlic powder and 3 tablespoons olive oil in oil 20 seconds. Stir in onion, bell pepper, oregano, salt, basil and oregano. Gradually reduce heat to medium low. Cover and cook, stirring occasionally, for 30 minutes.
Stir in bell pepper, green pepper, 1/2 cup drained pinto beans, tomato, bean amaranth and 1/2 teaspoon salt. Cook, stirring occasionally, for 30 minutes.
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