1. Rinse and drain the beans if using canned, or soak and cook them according to package instructions if using dried beans.
2. In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and diced red bell pepper. Sauté until vegetables are softened, about 5 minutes.
3. Stir in the cumin and paprika, allowing the spices to toast for a minute until fragrant.
4. Add the diced tomatoes and cooked beans to the skillet. Stir to combine all ingredients.
5. Reduce heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve the beans hot, garnished with fresh cilantro if desired.
Conclusion:
see next page
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