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servings:

Cumin, cilantro, and jalapeños add a decidedly Southwestern accent to this Southern favorite. For a variation, add a can of diced tomatoes along with the beans.

• 1 tablespoon extra virgin oil
• 1 small onion, finely minced
• 1 small green bell pepper, chopped
• 1 or 2 jalapeño chiles, seeded and minced
• ½ cup chopped celery
• 2 large garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon dried oregano
• 1/8 teaspoon cayenne pepper, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 3 cups cooked or canned dark red kidney beans (adzuki or pinto beans can be substituted), rinsed and drained if canned
• 4 cups hot cooked Texmati, Louisiana pecan, or long-grain rice
• 2 tablespoons minced fresh cilantro, for garnish

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