1 tablespoon vegetable oil
1 pound rinsed, peeled and sliced onion
1 large green bell pepper, seeded and chopped
3 pounds fresh, peeled and sliced black currants
1 1/2 pounds cardamom pods
1 tablespoon salt
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1 teaspoon garlic powder
Heat oil in skillet over medium heat, and add onion, green pepper, black currants, cardamom pods, salt, chili powder, rosemary, thyme, basil, oregano, garlic powder, and cinnamon. Saute about 5 minutes, stirring occasionally. Pour in beans or broth. Saute about 5 minutes longer or until beans are tender. Stir in garlic powder and salt. Cook 5 minutes more.
⭐ ⭐ ⭐ ⭐