This recipe came to me 15 years ago when I was visiting with a Cuban friend of mine. It has been one of my staple go-to meals on busy weekday nights ever since. This dish can be made in under 45 minutes which works well in my house when I have ravenous kids that barrel in the door from athletic events. My kids devour these beans and usually prefer paring them with a little sprouted long grain brown rice. Sometimes they eat them as a side dish, but most of the time my family prefers them as a nutritious meal by themselves with a side of broccoli or a fresh mixed green salad.
1/4 cup olive oil
1 green, red, orange, or yellow bell pepper
1 large onion
4 cloves garlic
3 cans black beans drained and washed under cold water
3 tsp. sea salt
½ tsp. pepper
¼ tsp. oregano
2 bay leaves
2 tbs. maple syrup
2 tbs. balsamic vinegar
2 tbs. red wine (good enough to drink)
Heat the oil in a Dutch oven or small soup pot and add onion, garlic, and sweet bell pepper. Stir in salt, oregano and pepper. Sauté on medium heat until onions are tender and translucent (about 5-8 min). Stir in black beans. Add remaining ingredients and cook covered on medium heat for approximately 15 min until mixtures slightly thickens. Adjust seasonings to taste. Enjoy!