The Southwest flavors in this quick cook recipe round out any grilling menu. We've made slight variations on this recipe from time to time depending on available ingredients and it's always a hit. Another option, serve beans over cooked rice, then top with beef or chicken fajitas for a complete meal.

Cook Time:30 min
Prep Time:20 min
Total Time:50 min
Category:Side or Entree
1. In a large 6 to 8 quart pot over medium heat, drizzle some EVOO to cover the bottom. Add all the sliced onion and peppers, saute until semi-translucent. Add chopped garlic and saute until fragrant and slightly caramelized.

2. Reduce heat to simmer. Add all the canned ingredients, miso or chicken bouillon and all spices. Let simmer for 15 to 20 minutes. Thicken sauce using masa or instant cooking flour, if your prefer.

3. Top with choice of sour cream, chopped cilantro or green onions, grated Cheddar cheese or crumbled Goat cheese.

* Extra Virgin Olive Oil (EVOO)
* 1 Onion, chopped
* 1 Poblano Pepper, sliced in 2-inch lengths
* Optional plus: colored Baby Sweet Peppers or Napolitos, sliced
* 4 cloves Garlic, chopped
* 1 16-ounce can Pinto Beans
* 1 16-ounce can Black Beans
* 1 16-ounce can Garbanzo Beans
* 1 16-ounce can Crushed Tomatoes
* 1 Tbsp Mild Yellow (Shiro) Miso (1st choice) or Chicken Bouillon Paste (2nd choice)
* 3 tsp Chili Powder
* 1 tsp ground Cumin
* 1/2 cup chopped Cilantro or Green Onion tops
* Optional: Sour Cream, grated Cheddar cheese or Goat Cheese (Chevre)
* Options: Serve over cooked Rice, top with Beef or Chicken Fajitas