Quick Black Bean Stew Thursday, October 9, 2008


1 TBSP olive oil
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
2 can black beans, drained, rinsed and drained again
1 can vegetable broth
1 TBSP cider vinegar
1 tsp oregano
1/2 tsp red pepper sauce
salt and black pepper to taste


In a large saucepan, heat oil over medium heat. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is soft and translucent. Add drained beans, broth, vinegar, oregano and red pepper sauce. Mash some beans to thicken the mixture and cook until thickened. Add salt and pepper to taste. Serve hot over rice.

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