Cuban-style Black Beans

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.

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