Ingredients:
5 cans red beans, 16 oz UNDRAINED
1 jalapeno pepper, deseeded and deveined and chopped
1 large onions, chopped
1 tablespoon garlic, minced
1 carrots, chopped
1 stalk celery, chopped
1 bell pepper, chopped
1 tablespoon cumin
1 tablespoon oregano
Salt and Pepper
Instructions:
Sauté onions, garlic and jalapeno in olive oil until translucent. Add carrots and celery and cook another 5-10 minutes. Add beans and water and mix well. Add cumin and oregano, peppers and salt and pepper to taste. Allow to cook over low heat for at least another 20-30 minutes.