Cuban Black-Bean Stew

1 TB olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
2 cans black beans, rinsed & drained
1 can vegetable broth
1 TB cider vinegar
1/2 tsp oregano
course salt and ground pepper

Heat oil in a large saucepan over medium.  Add onion, garlic, and bell pepper.  Cook, stirring occasionally, until onion is soft, 8-10 minutes.

Add beans, broth, vinegar and oregano.  Cook, mashing some beans, until slightly thickened, 6-8 minutes.  Season with salt & pepper.  Serve beans over long-grain white rice.

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Yum!  My kids loved it!  And it tasted even better the next day!