Nancy's Mean Beans

3 tablespoons light olive oil
1 large, chopped, red onion
4 large, chopped, garlic cloves
1 large, chopped, seeded, red, yellow, orange, or green bell pepper (can also use a large poblano or cubanelle)
1 large, chopped, jalapeno pepper
2 15-16 oz. cans of rinsed and drained beans (preferably red, pinto, or red kidney, but any beans on-hand will do)
2 large, chopped tomatoes
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 teaspoon red pepper flakes (to taste)
2 cubes or 2 packages of chicken bullion
10 oz. water (can substitute a can of low-fat, low-sodium chicken broth for the bullion and water)

Heat oil in large pan, skillet, or wok. Add onions, garlic, and peppers. Saute on med-high for about 5 minutes, stirring frequently, until veggies are soft but not brown. While veggies are cooking, heat water and dissolve bullion in a cup. Add beans to pan, stirring frequently, for about 2 minutes, until well incorporated. Add tomatoes, stirring frequently, for about 2 minutes. Add dry spices and dissolved bullion, stirring well. Let simmer until some of the liquid reduces to the consistency of baked beans, stirring frequently, for about 5 minutes. Makes four 8-oz. servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEPITMOVING.