Name: Cuban-Style Black Beans
Yield: Serves 6 to 8
Ingredients: 1/4 cup olive oil; 1 large onion, chopped; 1 large green bell pepper, cut into 1/2-inch pieces; 6 large garlic cloves, chopped; 1 tablespoon dried oregano; 3 15- to 16-ounce cans black beans, rinsed, drained; 3/4 cup canned vegetable broth or water; 1 1/2 tablespoons cider vinegar; 1 teaspoon sugar (optional)

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Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.

Recipe information

Yield
Serves 6 to 8

Ingredients

1/4 cup olive oil

1 large onion, chopped

1 large green bell pepper, cut into 1/2-inch pieces

6 large garlic cloves, chopped

1 tablespoon dried oregano

3 15- to 16-ounce cans black beans, rinsed, drained

3/4 cup canned vegetable broth or water

1 1/2 tablespoons cider vinegar

1 teaspoon sugar (optional)

Preparation

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.