3 (15 oz.) cans black beans, drained
1 lg. onion, chopped
1 med.-size green pepper, chopped
2 cloves garlic, minced
1/4 c. olive oil
1 (14.5 oz.) can Cajun-style stewed tomatoes, undrained and chopped
1 1/2 c. water
1 (8 oz.) can tomato sauce
1 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. pepper
1/2 tsp. salt
Hot cooked yellow rice
1/2 c. chopped green onions
Sour cream

Rinse beans; drain well and set aside.

Saute onion, green pepper, and garlic in olive oil in a Dutch oven until vegetables are tender. Add beans, stewed tomatoes, water, tomato sauce, vinegar, sugar, pepper, and salt; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer an additional 20 to 30 minutes, stirring occasionally.

Serve black beans over hot cooked yellow rice. Top each serving with chopped green onions and a dollop of sour cream. Yield: 6 to 8 servings.