Ingredients

• 4 teaspoons olive oil
• 1 green pepper, seeded and diced
• 1 onion, finely diced finely
• 5-6 cloves garlic, minced
• 2 cans black beans, rinsed and drained
• 1 can diced tomatoes
• 2 cups chicken stock (not broth! stock includes fat, broth doesn't)
• 1/2 teaspoon dried thyme, ground
• 1/2 teaspoon dried oregano
• 1/2 cup water or more or less as needed
• salt and pepper, to taste

Directions

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 10 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 30 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency.