Servings: 4 to 6

4 t. olive oil 4 t. olive oil
1 green bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped
1 onion, finely chopped 1 onion, finely chopped
5-6 cloves garlic, finely minced 5 to 6 cloves garlic, finely minced
2 (16 oz.) can black beans, rinsed and drained 2 (16 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes 1 (14.5 oz.) can diced tomatoes
1 ½ C. low-sodium chicken broth 1 ½ C. low-sodium chicken broth
¾ t. dried thyme ¾ t. dried thyme
1 bay leaf 1 bay leaf
½ t. dried oregano ½ t. dried oregano
½ C. water ½ C. water
2 T. finely chopped fresh cilantro 2 T. finely chopped fresh cilantro
Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste
4-5 C. hot, cooked white or brown rice 4 to 5 C. hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat.
Add the bell pepper, onion and garlic and sauté, stirring often, for about 15 minutes, until all the vegetables are soft and tender.
Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil.
Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes.
If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.