Tender black beans with sauteed peppers, aromatics, and a dash of vinegar. This is a classic Cuban dish, prepared in a snap with canned instead of dried black beans. Perfect for today’s busy lifestyle. A satisfying vegetarian dish! It’s most often paired with white rice; here, Jenny also serves it up with picadillo and fried plantains.
Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper or food processor.
Add oil to a medium-sized pot on medium heat.
Add vegetables to the pot and saute until soft, about three minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt, and black pepper and bring to a boil.
Lower heat and cover. Simmer about 15 minutes, stirring occasionally (adjust water as needed).