20 Minute Cuban Style Black Beans - cooking recipe

Ingredients

1 bell pepper (any color)
1 small onion
1/2 head fresh cilantro
2 garlic cloves
1 jalapenos or 1 chili pepper
2 tablespoons olive oil
3 (14 ounce) cans black beans
3/4 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cumin
2 bay leaves
1 tablespoon honey
2 -3 tablespoons red wine vinegar

Preparation

Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeno. (Seed jalapeno for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and saute until softened about 5-8 minutes.
Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.
Notes: The beans will keep in the fridge for up to a week. If you want a spicier pot of beans, don't seed the chili or jalapeno. For a thicker bean consistency, drain all three cans of black beans.