A flavorful and hearty Cuban-inspired black bean dish, perfect for serving over rice or as a side.
Heat a drizzle of oil in a large skillet over medium heat.
Using a non-stick skillet can help prevent sticking and make cleanup easier.
Add the chopped onion and bell pepper to the skillet and sauté until softened.
Stir occasionally to ensure even cooking and prevent burning.
Stir in the minced garlic and cook until fragrant.
Be careful not to burn the garlic, as it can turn bitter.
Add the diced tomato and cook until softened.
Fresh tomatoes add a burst of flavor, but canned tomatoes work well too.
Stir in the black beans along with their liquid, cumin, oregano, and salt.
Adjust the seasoning to taste, adding more spices if desired.
Simmer the mixture over low heat for about 20 minutes, stirring occasionally.
Cover the skillet partially to retain moisture while allowing some evaporation.
Stir in the red wine vinegar just before serving.
The vinegar adds a tangy finish that enhances the overall flavor.
Serve the black beans over rice or as a side dish, garnished with fresh cilantro if desired.
Pair with lime wedges for an extra zesty touch.
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