- 4 cups dry black beans
- 2 tbs cumin
- 2 tbs oregano
- 1/2 cups olive oil
- 2 lbs flank steak, cut into cubes
- 2 large onions, chopped
- 1 green pepper, diced
- 3 cloves garlic, minced
- 4 1/2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 large can crushed tomatoes
- 1/4 cups jalapenos, sliced
- 1 red bell pepper 6oz Romano cheese, grated sour cream warm flour tortillas
Place beans in large pot and cover with cold water. Bring to boil. Remove from heat and let stand 2 hours. Drain beans and return to pot. Add enough cold water to cover by 2in. Cover and bring to boil. Reduce heat and simmer until beans are tender about 2 hours. Add water as necessary. Drain beans into Dutch oven, reserving 3 cups liquid. Add 1 cup of liquid to beans. Heat olive oil in large skillet and brown steak. Add onions, green pepper, and garlic. Stir for 3 minutes. Add spices and cook for 10minutes, stirring often. Mix in jalapenos and tomatoes. Bring to boil then add to beans. Add remaining reserved liquid to thin. Simmer covered 1/2 hour. Serve over tortillas. Top with sour cream, Romano cheese, and diced red bell peppers.