Multipurpose Black Bean Filling

Ingredients

• 1 cup dried black beans
• rinsed and drained
• 2 large leeks
• finely chopped (2 cups)
• 1 large red bell pepper
• finely chopped (1 cup)
• 1 1/2 Tbs. ground cumin
• 1/2 cup crumbled queso fresco

Instructions

1. Place beans and 5 cups cold water in bowl.
2. Soak 5 hours, or overnight.
3. Drain, reserving soaking liquid.
4. Coat Dutch oven with cooking spray; heat over medium-low heat.
5. Add leeks and bell pepper, and sprinkle with salt.
6. Cover, and cook 5 minutes, stirring occasionally.
7. Stir in cumin, and cook 1 minute more.
8. Add enough water to soaking liquid to make 4 cups, then add liquid and beans to leek mixture.
9. Season with salt and pepper, cover, and simmer 1 hour, or until beans are soft, adding water if necessary.
10. Mash some beans against side of pot to thicken.
11. Serve sprinkled with queso fresco, in tortillas, or with chips.