I wish I had remembered to get a picture before they were gobbled down. For my family I have to almost double the recipe or there is going to be a fight. This recipe is from Cooking Light magazine. We serve rice and plantains with this. Excellent!
1 1/2 T canola oil
1 cup chopped onions
1 red bell pepper, chopped
1/2 t. brown sugar
1 1/2 t. minced garlic
1/4 t. freshly ground black pepper
1/4 t. cumin
1 cup water
2 (15 oz.) cans black beans, undrained
1 t. white wine vinegar
In oil in large pot over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, pepper and cumin; cook for 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat and simmer for 30 minutes or until slightly thick, stirring frequently*. Remove from heat and stir in vinegar.
* If the bean mixture becomes to thick add a bit water.
