This recipe comes to us from Nicole Marquis, chef and owner of Bar Bombón, Charlie was a Sinner, and Hip City Veg.
Steps
1
Making the Dish
Ingredients
2 teaspoons olive oil
1⁄2 onion, finely diced
2 garlic cloves, minced
2 tablespoons minced green bell pepper
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, with their liquid
1⁄2 cup water, or more if needed
1 bay leaf
1⁄8 teaspoon ground cumin
1⁄8 teaspoon dried oregano
1 teaspoon red wine vinegar
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
In a medium saucepan, heat the oil over medium heat.
Add the onion, garlic, bell pepper, and cilantro, and sauté for about 3 minutes, until soft.
Add the beans, water, bay leaf, cumin, oregano, vinegar, salt, and pepper, and bring to a boil.
Turn the heat to low and cover the pot. Simmer for about 15 minutes, stirring occasionally. Add additional water, about 1⁄4 cup at a time, if the beans are drying out.
Season with the salt and pepper to taste.
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