Ingredients
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1 1/2 tablespoons canola oil
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1 cup chopped onion
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3/4 cup finely chopped red bell pepper
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1/2 teaspoon brown sugar
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1 1/2 teaspoons minced garlic
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1/4 teaspoon fresh ground black pepper
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1/4 teaspoon ground cumin
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1 cup water
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2 (15 ounce) cans 50% reduced sodium black beans, undrained
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1 teaspoon white wine vinegar
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly.
- Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.