3 tablespoons olive oil
1 large green bell pepper, finely chopped
1 medium-sized onion, chopped
6 garlic cloves, minced
2 (15-ounce) cans black beans, undrained
1 cup water
2 tablespoons red wine vinegar
3 bay leaves
In a medium saucepan, heat oil over medium-high heat. Add the peppers and onions, and sauté 8 to 10 minutes, or until tender.
Add remaining ingredients and bring to a boil then reduce the heat to medium and cook, uncovered, for 30 minutes. REMOVE BAY LEAVES BEFORE SERVING. Serve immediately.
