Hearty Black Bean Stew

This was a great meal to make during the work week, because it had the heartiness and thickness of a slowly simmered stew, but it only took me about 30 minutes to prepare. It tasted wonderful, almost like a vegetarian chili, and I served it with sour cream and a baked potato on the side.

1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

Heat oil in a large saucepan over medium heat. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, about 8 to 10 minutes.

Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon or fork, until slightly thickened, about 6 to 8 minutes. Season with salt and pepper. Serve beans over rice if desired, although I enjoyed it with just a dollop of sour cream.