Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 jalapeno pepper, finely chopped, or more to taste
1 tomato, chopped
2 teaspoons tomato paste
2 (15 ounce) cans dark red kidney beans, undrained
1 ½ teaspoons ground cumin
1 ½ teaspoons curry powder
salt and black pepper to taste
Directions
Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.