2 No. 10 Can Black Beans 1 1/2 Pound smalll diced Green Bell Pepper 1 1/2 Pound small diced Red Bell Pepper 1 1/2 Pound small diced Yellow Onion 2 Each bunch Cilantro 4 Each Fresh Lime Juice 1/2 Cup Red Wine Vinegar 1 Cup Canola Oil
Drain and rinse black beans.
In a rondo pot heat Canola oil to a light simmer. Add yellow onions, red peppers and green peppers. Season with salt and pepper, Saute until tender. Deglaze with red wine Vin, turn off heat and stir in black beans, lime juice and chopped Cilantro. Season TT
Cool in a 2" hotel can, once properly cooled, transfer to a 2 gal container and wrap for pack out.