tablespoons olive oil
1 onion, chopped
1 large green bell pepper, chopped
2 tablespoons chopped garlic
2 bay leaves
2 1/2 tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1 1/2 cups water
1 8-ounce can tomato sauce
1 1/2 tablespoons packed brown sugar
1 tablespoon instant coffee powder
3 15- to 16-ounce cans pinto beans, rinsed, drained
oil in heavy large saucepan over medium heat. Add
onion, green pepper, garlic and bay leaves. Sauté
until vegetables are almost tender, about 10 minutes.
Add chili powder, oregano and cumin and sauté 5 minutes.
Mix in water, tomato sauce, sugar and coffee powder.
Add beans. Bring to boil. Reduce heat to medium-low:
simmer until mixture thickens, stirring occasionally,
about 45 minutes. Season with salt and pepper.
Can be made 1 day ahead. Cover and chill. Before serving,
rewarm over low heat, stirring frequently.