Very Simple Black Beans (Caraotas Negras)
From: Chef PotPie

These beans cook down and creat a thick, rich sauce. Good to serve over rice or arepas. From Cooking Light.

SERVES 6

• 1 1/2 tablespoons canola oil
• 1 cup chopped onion
• 3/4 cup finely chopped red bell pepper
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cumin
• 1 cup water
• 2 (15 ounce) cans 50% reduced sodium black beans, undrained

1 teaspoon white wine vinegar

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.