Serves: 2 entrees or 4 side dishes






1 tablespoon grapeseed oil


2 cups diced onion


1/2 cup chopped red bell pepper


1 clove garlic, peeled and pressed


1/2 teaspoon cumin


1/8 teaspoon salt 


Pinch  to 1/8 teaspoon ground red pepper


1/8 teaspoon black pepper


30 ounces cooked black beans, drained, liquid reserved


1 bay leaf 


2 1/2 tablespoons red wine vinegar





1/4 cup crisp bacon, drained (approximately 4 slices, cut in 1/2 ” pieces and fried or baked until cripy, but not hard.)


1/4 cup loosely packed chopped cilantro







Heat frying pan over medium heat. 



When warm, add grapeseed oil .  When the oil shimmers, add onion, sprinkle with a pinch of salt and saute until translucent and tender, stirring occasionally to prevent browning.



Add chopped red bell pepper to onion and saute for 2 minutes. 



Add garlic, ground red pepper, salt, black pepper and cumin.  Saute until  fragrant.



Add beans, 1/4 reserved bean liquid and red wine vinegar. 



Heat bean mixture. 



Remove from heat and allow to cool to room temperature. 



Chill overnight to meld flavors.



To serve,:



Place bean mixture in a casserole dish. 



Place casserole dish in a 350° F. oven for 40 minutes. 



Remove casserole dish from oven, check to be certain beans are thoroughly heated through.



Plate or place in serving dish. 



Sprinkle top with bacon and chopped cilantro.