Ingredients
- 1 green bell pepper sliced into thin strips
- 1 medium spanish/yellow onion diced
- 6 garlic cloves minced
- 2 cans black beans, rinsed
- 2 cups chicken broth
- 2 tsp cumin
- Splash of red wine vinegar
- Salt and Pepper to taste
- 1/4 cup olive oil
- Optional - small jar of chopped pimento's
Steps
- Add Olive oil, onions, and green pepper to a sauce pan and sauté until onions are translucent, about 5 mins.
- Add garlic and saute another minute, remove from heat
- Add drained/rinsed black beans to a large pot
- Add chicken stock and the garlic, peppers, onions to the pot and bring to a boil over medium high heat.
- Continue to boil 30-45 mins adding water or additional stock while stirring constantly.
- Once the beans thicken, turn off the heat and cover.
- These are ready to serve, or you can do what I do and pick out the Pepper skins. All the flavor has dissolved in the black beans.
- Add red wine vinegar and stir
- Season with Salt and Pepper to taste. You will definitely need both
- Serve over white rice