1 onion, chopped
1 green bell pepper, diced
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon dried oregano
2 cups canned pinto or kidney beans, rinsed and drained
1/2 cup water
1/4 teaspoon salt
Fresh cilantro, chopped

In a nonstick skillet, saut