This is an example of how to put together a simple side dish quickly using canned black beans. We liven them up with three colors of bell peppers, tomatoes, and cilantro. The flavors are slightly Southwestern, but the appeal is universal.
2cups diced (¼inch) red, yellow, and green bell pepper (½ each color pepper)
½cup diced (¼inch) onion
2garlic cloves, chopped
1can (16 to 19ounces) black beans, rinsed and drained
½cup drained and diced canned plum tomatoes
Salt and Freshly ground black pepper
2tablespoons coarsely cut-up cilantro
Combine the peppers, onion, garlic, olive oil, and water in a large nonstick skillet. Cook, stirring, over medium heat until vegetables are crisp-tender, about 5 minutes.
Add the black beans and tomatoes. Simmer, uncovered, over low heat until the flavors are blended, about 5 minutes. Add salt and pepper to taste. Spoon into a serving dish and sprinkle with cilantro.