Step 1

1 Heat a Dutch oven or soup pot over medium heat for about 1 minute, then add the oil and swirl to coat

Step 2

2 Add the onion, chili powder and cumin and cook for 5 minutes, stirring often

Step 3

3 Add the bell pepper, chiles (to taste), garlic and 1 teaspoon of salt, and cook, stirring occasionally, until softened, about 5 minutes

Step 4

4 Stir in the potatoes and the remaining 1/2 teaspoon of salt

Step 5

5 Reduce the heat to low, cover and cook for about 5 minutes, stirring once or twice

Step 6

6 Add the bean cooking liquid or water, cover and cook until the potatoes are tender but not mushy, 15 to 30 minutes

Step 7

7 Add more cooking liquid or water if the mixture seems dry

Step 8

8 Gently stir in the beans, along with the tomatoes and their juices

Step 9

9 Raise the heat to medium-high and bring to a boil; then reduce the heat to medium-low and cook, uncovered, until warmed through, about 5 minutes

Step 10

10 Taste, and season generously with the black pepper, plus additional salt and/or chili powder, and the lime juice, to taste

Step 11

11 Serve hot