First, you have to soak the black beans in a pot full of 3 cups of water overnight.
The next day, drain and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently, with the lid on. Be careful not to let the beans dry out completely. You can add 1 cup of water if they are absorbing the water too quickly. Make sure to keep an eye on them. After softening them for 60 minutes, drain and transfer to a bowl. Set aside.
In a saucepan, sauté green pepper, onions, and garlic at medium heat for 5 minutes until softened.
Next, add the softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil.
Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick and silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself. Enjoy!
To make black beans using canned beans
In a saucepan, sauté green pepper, onions, and garlic at medium heat for 5 minutes until softened.
Next, add canned black beans (DO NOT DRAIN), water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil.
Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick and silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself. Enjoy!