Latin Black Beans Habichuelas Negras

These beans over rice are a staple in my home. They are full of flavor and are super easy to make.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 2 (15 ounce) cans canned black beans (undrained)
• 1 1⁄2 cups water
• 1  green bell pepper (diced, I put all following veggies in the food processor so the kids don't mind)
• 3  garlic cloves (minced)
• 1  yellow onion (diced)
• 2  sazon goya con culantro y achiote (in the Latin aisle of your local grocer)
• 1  dash oregano (to taste)
•  salt & pepper (to taste)
• 1  teaspoon white vinegar
• 3  tablespoons sugar

Directions

1. In a medium sized saucepan, heat oil over Med/Hi heat.
2. add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
3. add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
4. stir it all up and increase heat to High.
5. once boiling, lower heat to simmer for about 30 minutes.
6. add cap of vinegar and stir up
7. serve over rice
8. enjoy!