Cuban Black Beans

Heat olive oil in a pot and cook onion and green bell pepper until soft, then add garlic, ground cumin and oregano for 1 minute.

Add black beans with their liquid, water and bay leaf to sofrito. Simmer, partly covered, until the sauce thickens.

Mash a few spoonfuls of beans against the pot to thicken it, and remove the bay leaf.

Stir in red wine vinegar, salt and black pepper. Serve with rice.