1 - 16 ounce can black beans, undrained
1/2 white or yellow onion, diced
1 cup vegan soy chorizo (I use Soyrizo)
1/2 red or green pepper, diced
1 tablespoon oregano
1 tablespoon tomato paste
Splash of vinegar and/or lime juice
1-2 cloves of garlic
1) Sauté onions and pepper a little olive oil until soft and then add add garlic and soyrizo. Add beans, oregano, tomato paste, and vinegar or lime juice. Simmer until thick and soupy.
The vegan chorizo really adds a great spicy flavor but if you don't have any you can add some cumin or a little cayenne to get that heat. It also adds a good dose of sodium so no added salt is necessary. If you do not add vegan chorizo, you may want to add salt to taste.
2) Serve over white or brown rice.
Source of recipe: This is my vegan variation of a classic Cuban dish. Its simple and quick to make and nothing needs to be exact so it's easy to tailor to different tastes.