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| 1 1/3 Tasse | black beans |
| 1 x ca. 450 g | Beef top round, boneless, cut in 1-inch cubes |
| 1 1/4 Teelöffel | cumin seeds |
| 1 1/4 Teelöffel | oregano |
| 1/3 Teelöffel | sage dried |
| 1 klein | Bayleaf |
| 1 | scallion finely chopped |
| 1/3 Teelöffel | cayenne pepper |
| 2/3 Teelöffel | paprika |
| 1 | cloves garlic minced |
| 1 1/2 Esslöffel | red wine vinegar |
| 1/3 Teelöffel | black pepper |
| 1 Esslöffel | Dried parsley, finely chopped |
| 1 Esslöffel | Cilantro |
| 1 Esslöffel | olive oil |
| 1 | onion finely chopped |
| 1 | green bell pepper coarsely chopped |
| 1 | red bell pepper coarsely chopped |
| 1 1/2 Esslöffel | Jalapeno peppers, finely chopped |
| 2 Tasse | Canned tomatoes, with juice, chopped |
| 4 Tasse | Bean cooking liquid |
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Sort and rinse black beans. Place in heavy pot, cover with cold water (at least 2 inches above level of beans). Bring to boil; simmer until tender (about 1 1/4 hours) adding more water if necessary. When tender, drain beans, reserving bean cooking liquid.
Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely. Combine ground cumin seeds with the oregano, sage, bay leaf and scallions.
Heat olive oil in skillet, add onions and saute until translucent. Add green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables with slotted spoon to heavy pot. Add beef and brown. Add to sauteed vegetables.
Add remaining ingredients to beef-vegetable mixture. Bring to boil, then simmer until beef is tender (about 1 hour). Add beans the last 15 minutes of cooking to heat through.
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