Stuffed Potatoes with Black Beans and Red Pepper Sauce

• 4 medium russet or Idaho potatoes, scrubbed and patted dry
• 2 Tbs. garlic-flavored olive oil, divided, plus more for rubbing potatoes
• 4 large onions, thinly sliced (8 cups)
• 2 medium red bell peppers, thinly sliced (4 cups)
• 1 cup cooked black beans

1. Preheat oven to 350F.
2. Rub potatoes with garlic oil.
3. Prick each potato a few times with fork, and bake
4. 1 1/2 to 2 hours on baking sheet, or until tender.
5. Heat 1 Tbs.
6. oil in Dutch oven over medium heat.
7. Add onions, cover, and cook 20 minutes, or until onions are browned.
8. Add bell peppers, and cook, uncovered, 5 minutes.
9. Transfer 2 cups onion mixture to food processor, and blend with 1/3 cup hot water until smooth.
10. Keep warm.
11. Return remaining 2 cups onion mixture to medium heat.
12. Add beans, 2/3 cup water, and remaining 1 Tbs.
13. oil.
14. Simmer 4 minutes, or until liquid thickens.
15. Split potatoes down center, and fluff flesh with fork.
16. Spoon 1 Tbs.
17. blended sauce into each potato.
18. Top with 2/3 cup filling, and serve with extra sauce on side.

russet, garlic, onions, red bell peppers, black beans

Taken from www.vegetariantimes.com/recipe/stuffed-potatoes-with-black-beans-and-red-pepper-sauce/ (may not work)