Goes with everything, easily reheated.

Black Beans

1 Tblspn. Olive or Corn Oil
1 Bell Pepper [red is nice], seeded and coarsely chopped
½ of a cue ball size Onion; coarsely chopped [about the size of the beans]
1 or 2 Bay Leaves
1 or more cloves of Garlic, peeled & left whole
1 can Black Beans 15.5 oz.
¼ cup approximately Chicken Broth or water; if needed


In a sauce pan or skillet sauté peppers and onions in oil over medium heat wait 5min. and add the garlic and the Bay Leaves. 5 more min. and test for softness. A small amount of broth can be added after 5 min. and cooked to evaporation. If the peppers and onions are still not soft, add more broth and repeat.

Add the Black Beans including the liquid, to the peppers and onions and mix together.

Cook for another 10 min. or more. If the bean mixture is to thick add broth or water to loosen up. If to much liquid is added, no problem, just simmer on a medium heat till some of the liquid evaporates and the consistency is to your liking. Remove the Bay Leaf. This recipe does not have to be increased proportionately.