1 tbsp. olive oil
1 med. onion, finely chopped
1 green pepper, finely chopped
1 sweet red pepper, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 tsp. dried thyme
2 c. cooked black beans
2 tbsp. cider vinegar
2 c. cooked rice

Heat the oil in a large non-stick frying pan. Add the onion, green and red pepper, celery, garlic and thyme. Saute over medium heat until the vegetables are fragrant and tender, about 10 minutes. Add the beans and vinegar. Continue to cook until the beans are hot and the vinegar mellowed, about 3 minutes. To serve, mound rice in bowl and spoon in the beans.