From Krieger, the only differences in her recipe and my HYH version is that I use shallot instead of onion and that I don't like green peppers, so I use red or orange.
2 15.5-ounce cans of black beans
1 tbsp olive oil
1-2 shallots, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/4 tsp dried oregano
1 tsp cumin
3 tbsp cider vinegar
1/4 cup dry sherry or white wine
Drain the beans, put them in a colander, and rinse gently under cold water.
Heat the oil in a medium saucepan over a medium flame, add the onion, and cook for 3 minutes. Add the peppers and cook 3 minutes more, stirring occasionally. Add the garlic and cook for 1 minute. Stir in the beans, oregano, cumin, vinegar, sherry, and 1/2 cup of water. Simmer on low for 5 minutes.