Mexican Pinto Bean Stew with Cumin and Peppers

Ingredients

• Cooked pinto beans, drained250 g
• Red bell pepper, raw150 g
• Ground cumin1 tsp
• Olive oil1 tbsp

Steps

1. 1

   Sauté diced red pepper in olive oil for 5 minutes.

2. 2

   Stir in pinto beans, ground cumin, and 100 ml water.

3. 3

   Simmer gently over low heat for 10 minutes.

4. 4

   Serve warm in dinner bowls.