I didn't make this one up, but it's the one I use.  I got it off the back of Bush's Black Beans can.  Their recipe called for vinegar, but I don't put it in.  The first time I did, it was just too much vinegar tasting. I asked my friend, Elba, who is cuban if she put vinegar in her black beans and she said no, but this recipe is most like hers otherwise.  She won't give me her recipe, it's a family secret.

1 t. Olive Oil

3/4 c. onion, chopped fine

1/2 c. green pepper, chopped fine

1 c. diced tomatoes

1 15 oz. can of Black Beans, drain and reserve juice

1/2 t. thyme

1 t. garlic salt

1/2 t. red pepper sauce

2 c. cooked rice

In a large skillet heat olive oil; cook onion & green pepper until crisp tender; stir in tomatoes, beans, thyme, and garlic salt.  Cook three minutes, add pepper sauce and reserved juice.  Continue to cook 5 minutes. Serve over rice, garnish with lime wedge (optional)