1 TABLEspoon olive oil
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.