1 cup black beans (dry)
1 medium onion, diced
1 large yellow pepper, diced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin, ground
1 bay leaf
3 tablepoons white wine vinegar
1/4 cup red wine
1/2 cup stock
1/2 teaspoon salt
pepper
1 teaspoon sugar
scallions
cilantro
Cook black beans in pressure cooker, 20 minutes. Drain.
Sauté onion and pepper in olive oil until translucent. And garlic. Add beans. Add the rest of the ingredients, and more water if needed to cover beans. Simmer over low heat, 15-20 minutes. Stir occasionally, adding liquid if needed. Remove from heat, stir in sugar, drizzle with a little olive oil. Cover and let sit for at least ten minutes. Reheat if necessary to serve, garnished with chopped scallions and cilantro.