Black Beans & Rice

1 Tbsp olive oil
3/4 C onion, chopped fine
1/2 C green pepper, chopped fine
1 C tomatoes, diced
1 (15 ox) can black beans, drain & reserve juice
1/2 tsp thyme
1 tsp garlic salt
3 Tbsp cider vinegar
1/2 tsp hot pepper sauce
2 C cooked rice

In large skillet heat olive oil; cook onion & green pepper until crisp tender, stir in tomatoes, beans, thyme, & garlic salt. Cook 3 minutes; add vinegar, pepper sauce, & reserved juice.

Continue to cook 5 minutes. Serve over rice.