Venezuelan Black Beans

adapted from "Cooking Light" magazine

Venezuelan Black Beans: serves 6 ( 2/3 c = 2 points)

1 T. canola oil

1 c. chopped onion

3/4 c. finely chopped sweet red bell pepper

1/2 tsp. brown sugar

1-1/2 tsp. minced garlic

1/4 tsp. cumin

salt and pepper to taste

1 c. water

2 ( 15 oz.) cans black beans, undrained

1 tsp. white wine vinegar

Heat oil in a large Dutch oven. Add onion and bell pepper. Cook 5 minutes or until tender. Stir in brown sugar, garlic, salt, pepper and cumin. Cook 1 minute, stirring constantly. Stir in 1 c. water and beans; bring to a boil. Reduce heat, partially cover and simmer for 30 minutes or until slightly thickened, stirring, frequently. Remove from heat. Stir in vinegar. Serve over rice if desired.