1 cup dried black beans, soaked overnight and drained
6 cups water or light vegetable stock
1 tablespoon canola oil
1 medium yellow onion, diced
1 green or red bell pepper, seeded and diced
2 cloves garlic, minced
1 15-oz can crushed tomatoes
1 14-oz can white hominy, drained
2 tablespoons minced fresh parsley
2-3 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Combine beans and water in a saucepan and bring to simmer.
Cook 1 – 1 1/2 hours over low heat until the beans are tender. Drain , reserving 2 cups of cooking liquid.
In separate pan, saute onion, peppers and garlic in oil for about 7 minutes.
Stir in beans, cooking liquid, tomatoes, hominy and seasonings and bring to simmer.
Cook about 20 minutes over medium low heat, stirring occasionally.
Remove from heat and let stand 10 minutes before serving.
Serve with tortillas.