Cuban Black Beans

1 TABLEspoon olive oil
1 small sweet red pepper, finely diced
1 small onion, finely diced
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon oregano
2 cups vegeTABLE broth
2 cans black beans, drained and rinsed
salt & pepper
2 scallions
fresh cilantro leaves
sour cream

Heat olive oil in a medium saucepan over medium-high heat. Add diced pepper, diced onion, garlic cumin and oregano. Reduce heat to medium and cook for 3-5 minutes or until the onions and peppers soften.

Add beans and vegeTABLE broth. Bring to a boil then reduce heat to low and simmer for 20 minutes.

Add salt and pepper to taste.

Serve in small individual bowls and top with a dollop of sour cream, sliced scallions and cilantro leaves.

NOTES: To make a classic Cuban dish, serve the black beans over white or yellow rice.