Sweet And Spicy Kidney Beans

• olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• salt
• pepper
• 1 teaspoon dried oregano
• 1 pinch cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 -2 ripe tomatoes, chopped
• 1 can kidney bean, with liquid
• 1 (4 ounce) can sliced black olives, drained
• barbecue sauce, to taste (I used an organic brand, Wild Thymes Spicy Barbecue; it's chunky, hot and sweet, but not smoky)
• red hot sauce, to taste
• beer, maybe 1/2 cup (optional)

1. Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
2. After those just start to wilt, add garlic and dry spices.
3. Continue until aromatic and golden.
4. Add tomatoes and cook until they soften and release liquid.
5. Reduce heat and add remaining ingredients.
6. Simmer until slightly thickened.
7. If mixture gets too thick, add water.
8. Serve as a side dish or with noodles or rice.
9. I had them as a main course with no-yolk egg noodles and it was surprisingly good.

olive oil, garlic, onion, salt, pepper, oregano, cinnamon, cumin, chili powder, tomatoes, kidney bean, black olives, barbecue sauce, red hot sauce

Taken from www.food.com/recipe/sweet-and-spicy-kidney-beans-46173 (may not work)