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 (Be sure to discard these if you have leftovers.)
• 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)

Directions

1. 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.

2. Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir.

3. Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.

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