Ingredients
5 tablespoons olive oil
2 medium onions, finely diced
4 cloves garlic, minced
2 green bell peppers, finely diced
4 cans black beans with juice (15 1/2 ounces each )
1 1/2 cups canned black-bean puree
5 dried bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and freshly ground black pepper
1 tablespoon white vinegar
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons finely diced red pepper, for garnish (optional)
Preparation
Heat olive oil in a medium stockpot set over medium-low heat. Add onions, garlic, and bell peppers; cook until onions are soft but still translucent, about 25 minutes.
Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir.
Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.
