Tangy Cuban-ish Black Beans


This is a ridiculously simplified version of an original recipe for Cuban-style black beans. It's a super-tangy taco topping, or is also great just served with your choice of rice (we usually make brown).

1 15-oz. can black beans, rinsed well
1/4 C. white vinegar
2-3 cloves garlic, minced

In a small sauce pan, add black beans, vinegar, and garlic and heat on medium-low. Cover and simmer for about 5 minutes, then turn to low and let simmer another 10 minutes. 

That's it. Seriously.