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Yield
6 servings (serving size: 2/3 cup)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

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