1 1/3 cups black beans 1 pound beef top round -- boneless, cut in 1-inch cubes 1 1/4 teaspoons cumin seeds 1 1/4 teaspoons oregano 1/3 teaspoon dried sage 1 small bay leaf 1 scallion -- finely chopped 1/3 teaspoon cayenne pepper 2/3 teaspoon paprika 1 garlic clove -- minced 1 1/2 tablespoons red wine vinegar 1/3 teaspoon black pepper 1 tablespoon dried parsley -- finely chopped 1 tablespoon cilantro 1 tablespoon olive oil 1 onion -- finely chopped 1 green bell pepper -- coarsely chopped 1 red bell pepper -- coarsely chopped 1 1/2 tablespoons jalapeno pepper -- finely chopped 2 cups canned tomatoes -- with juice, chopped 4 cups bean cooking liquid Sort and rinse black beans. Place in heavy pot, cover with cold water (at leas t 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 slotte d spoon to heavy pot. Add beef and brown. Add to sauteed vegetables. Add remaining ingredients to beef-vegetable mixture. Bring to boil, then simme r until beef is tender (about 1 hour). Add beans the last 15 minutes of cookin g to heat through.
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