Cuban Black Beans

Tuesday, October 28, 2008

2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar

Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. (I used chicken broth.) Add the beans with the remaining liquid. (I kept splashing in chicken broth as needed.) Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.