Heat olive oil in saucepan over medium heat. Add onion and saute about 3-4 minutes or until tender, occasionally stirring. Add garlic and cumin, and saute for 1 minute while stirring with a wooden spoon.
Add in water and bay leaf, and stir well. Reduce the heat and partially cover the mixture, letting simmer for 15 – 20 minutes, if beans are too thick add more water. Stir occasionally.
Remove from heat, and stir in red wine vinegar and cilantro.
Some canned black beans are cooked with kombu which helps to reduce gas producing properties of beans.
You could use dried black beans instead (follow package directions).
Serve with brown rice, Freekeh, or whole grain sorghum.
Serving size: 1/2 cup Calories: 140 calories, Fat: 3 grams, Saturated fat: 0.5 grams, Carbohydrates: 20 grams, Sugar: 1 gram, Sodium: 115 milligrams, Fiber: 7 grams, Protein: 7 grams, Cholesterol: 0 milligrams