Frijoles Negros, out of a can, really?

This is my variation of Cuban black bean soup. Black beans are a part of practically every meal in Cuban cuisine. I remember my Mom making hers and from her recipe comes this one.

If you want to be a  purist, feel free to use a pound of black beans and follow the package instructions to soak them over night and get them ready to cook. Add the beans and 3 cups of water instead of the canned beans.

However, before you do all that, try it with canned beans. Trust me.

A word about canned beans. I usually try to find the "organic" ones because they are made with little if any salt. Regardless, you want black beans NOT black bean soup. The can should contain beans, water and maybe salt. Period.

Frijoles Negros
Olive oil, for sauteing
1/2 white onion, diced
1 medium green pepper, diced (optional)
3 cloves garlic, finelly diced
3 15 oz cans black beans
2 Tbsp ground cumin (or more - to taste)
1 Tbsp oregano (or more - to taste)
1/2 tsp sugar
1 Tbsp rice wine vinegar
1 Tbsp olive oil
Salt to taste

In a sauce pan, saute onions in olive oil until they are translucent. Add the garlic and  green pepper and saute for a couple of minutes. Add the beans, then the cumin, oregano, olive oil, sugar, and vinegar. Stir. Season with salt to taste. Simmer covered for about 15 minutes.

Traditionally served with rice.