South American Black Bean Pot

Servings: 4

1 large onion, minced
2 cloves garlic, minced
1 red or green bell pepper, or ½ of each, seeded and diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon or to taste, cayenne or dried red pepper flakes
2 15 oz cans black beans, drained (or 3 cups home cooked)
1 cup water
1 Tablespoon McKay’s Chicken Seasoning
1 pint chopped tomatoes, fresh or canned
1 Tablespoon lemon juice
1/4 cup fresh orange juice, or 1 tablespoon frozen orange juice concentrate
1 teaspoon salt or to taste

1. Cook onion and garlic in small amount of water for about 3 minutes.
2. Add the peppers and cook another 3 minutes.
3. Add the cumin, oregano and the cayenne or pepper flakes, and cook one more minute.
4. Add the remaining ingredients.
5. Bring to a boil, then turn down to medium and cook, uncovered, for 15 minutes.
6. Just before serving, mash the beans slightly with a potato masher right in the pot, so that they are a bit creamy, but most of the beans are still intact.