2 T. olive oil
1 c. onion, finely chopped
1 red bell pepper, finely chopped
2 T. minced garlic
3 cans (47 oz.) black beans, drained
1 T. cumin
Heat oil in a medium saucepan. Add onions, peppers, and garlic; cook until tender. Add beans and cumin. Bring to a boil. Serve over white rice. (Three cups prepared is about right.)
