Steps
- Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Saute ½ cup of diced green bell pepper, ½ cup of diced yellow onion, and 2 minced garlic cloves for 5 minutes.
- Add 850g of canned black beans with their liquid, 1 cup of water, 1 tablespoon of red wine vinegar, and 2 teaspoons of sugar.
- Stir in ½ teaspoon of dried oregano, ½ teaspoon of ground cumin, ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 bay leaf. Bring to a boil.
- Cover and simmer over low heat for 20 minutes, until thick and creamy. Remove the bay leaf and adjust the seasoning.