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Braised Peppers and Onions

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Ingredients
  

  • 2 tbsp. grapeseed, vegetable or canola oil
  • 3 large bell peppers, a mix of colors, stemmed, seeded and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp. ground cumin
  • 2 dried bay leaves 
  • Kosher salt and black pepper, to taste

Instructions
 

  • Heat oil in a large Dutch oven, over medium heat, until shimmering.
  • Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper.
  • Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery; about 30 minutes.
  • Adjust heat as necessary to prevent any browning.
  • Remove from heat and allow mixture to cool.
  • Store in sealed containers, in the refrigerator, for up to 1 week.