Serve these over rice for a filling meal, perhaps with a dollop of sour cream, some shredded cheese, and a few leaves of fresh cilantro. You could also drain off the liquid and mash these beans with a potato masher for a side of refried beans, or a bean dip.

-1 lb dried black beans, soaked overnight, rinsed and drained
-2 Tbsp olive oil
-1 onion, chopped
-1 green pepper, chopped
-4 cloves garlic, minced
-2 bay leaves
-2 tsp. salt
-fresh black pepper
-1/2 tsp. cayenne
-1 1/2 tsp. paprika
-1 1/2 tsp. cumin
-1 Tbsp. dried oregano
-1 Tbsp. white vinegar

Heat oil in a large pot over medium heat. Add onion and green pepper, saute 5 minutes. Add garlic, saute 1 additional minute. Add soaked and drained black beans to the pot, then cover with water by 1 inch. Add bay leaves, salt, black pepper, cayenne, paprika, cumin, and oregano. Bring to a boil, reduce heat and simmer until desired tenderness is reached, about 1-2 hours. If too much liquid is absorbed while beans are cooking, add more water so they don’t dry out. Once beans are tender, stir in vinegar and serve.

Shannon