Cuban Style Black Beans

Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, for 5 or so minutes, until they are softened and the onion is translucent.

Add the garlic and cook and stir just a minute or so, until fragrant. Then stir in the black beans, seasoning and broth.

Let it come to a simmer and let it cool for 4-5 minutes, until the liquid has mostly cooked off.

That's it. Serve immediately. We like ours over brown rice, but eat however you'd like. Store any leftovers in the fridge.