3/4 cup each red kidney beans, French beans, moong sprouts
4 cups water
1 bay leaf
1 1/2 teaspoons salt
2 large green bell peppers
2 large red or yellow bell peppers
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
4 tomatoes, peeled and seeded, then diced
- Steam the beans with water, bay leaf and 1/2 teaspoon of the salt.
- Heat the oil over medium heat. Add the onion and saute until soft and lightly golden.
- Stir in the rest of the ingredients. Cook for 1 to 2 minutes. Add the bell peppers, cooked beans, and tomatoes and cook until the tomatoes are heated through, 5 to 6 minutes.
- Serve piping hot.