1 Tbsp. olive oil
½ onion, diced
½ green bell pepper, diced
2 cloves garlic
2 slices bacon, cut into ½” chunks
1 ½ cans black beans
½ tsp. cumin
1 tsp. salt
¼ tsp. pepper
¾ cup chicken stock or bouillon
1 bay leaf
1 tsp. vinegar

• Heat oil and sauté vegetables and bacon
• Add beans, stock and spices
• Bring to a boil, then reduce heat and simmer until thickened

Source: http://cooking.nytimes.com/recipes/1013062-cuban-black-beans