Ingredients:
• 1 cup dried black beans, soaked overnight and drained
• 6 cups water
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/4 tsp ground black pepper
• 3 cups vegetable broth
• 2 cups diced tomatoes
• 1/2 cup chopped fresh cilantro
Instructions:
• In a large pot, bring the soaked and drained black beans and water to a boil. Reduce the heat to low and simmer for 1 hour, or until the beans are tender.
• Add the onion, garlic, bell peppers, and jalapeno pepper to the pot and continue to simmer for an additional 20 minutes.
• Add the cumin, coriander, oregano, cinnamon, allspice, cloves, ginger, nutmeg, turmeric, cardamom, and black pepper to the pot and stir to combine.
• Add the vegetable broth and diced tomatoes to the pot and bring to a boil. Reduce the heat to low and simmer for an additional 20 minutes.
• Stir in the chopped cilantro and serve hot.