2 slices bacon, cut up
1/2 onion, small dice
1/2 green, red or orange bell pepper, small dice
3-4 cloves garlic, finely minced (or run thru garlic press)
2 (15 oz. ea.) cans black beans (or one 28 oz. can)
1 tsp. good Sherry vinegar
1 tsp. dry thyme
1 tsp. dry oregano
1 tsp. ground cumin
2 bay leaves

Slice bacon into 1/4 to 1/2-inch pieces and render in a medium saucepan until crispy; add diced onion, stir and cook until onions are translucent; add diced bell pepper, stir and sweat until peppers are softened, then add chopped garlic. Stir until garlic is fragrant, about 30 seconds to 1 minute. Add vinegar and stir well to deglaze pan, add herbs and beans and stir well.

Allow mixture to simmer over low heat, stirring once or twice, for about 20 minutes to blend flavors. Stir well again and serve.

If you want rice with it, I usually make Minute rice or some other rice that cooks quickly and spoon the beans over the rice but it's not necessary.

Beans will serve 4. Leftovers refrigerate well for several days. If reheating, place in microwave and heat about 2 minutes at 50% power.

Submitted by: Pat Hammons