Serves: 4
Total Calories: 218

3 tablespoons extra virgin olive oil
1 tablespoon cumin seeds
3 cloves garlic coarsely chopped
1 1/2 cups coarsely chopped onions
1/4 cup seeded, coarsely chopped ancho chili pepper
1 teaspoon seeded, coarsely chopped cayenne pepper
2 cups husked, coarsely chopped tomatillos
2 cups soaked pinto beans
1 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped basil
1/2 teaspoon sea salt or to taste

1. Heat the oil in a medium-sized skillet over medium heat. Add the cumin seeds and fry for 4 minutes, or until fragrant and slightly brown.

2. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften.

3. Toss the ancho and cayenne peppers into the skillet, sauté 5 minutes, then add the tomatillos, beans, and bell peppers. Mix the ingredients together and cook another 5 minutes, or until the tomatillos are soft and juicy.

4. Stir the basil and salt into the mixture. Adjust the seasonings, if desired.

5. Transfer the beans to a serving bowl and enjoy.

Nutritional Facts:

Serves: 4
Total Calories: 218
Calories from Fat: 90

More Recipes from the Going Wild in the Kitchen Cookbook:
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Wild Mushroom Stew with Tomatoes and Capers
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