In a 6-quart pot warm oil over medium heat and cook onion until it starts to soften and become translucent. Add garlic and bell peppers. Cook another 2-3 minutes.
Add tomatoes, black beans, thyme, and bay leaves. Cook for 4 minutes. Add vinegar and reserved juices from beans. Cook for another 5-10 minutes then season to taste with salt, pepper, and hot pepper sauce.
Remove bay leaves. Serve over brown rice and garnish as desired.
We recommend using organic ingredients when possible.If using dried black beans, prepare first and make enough for 3 1/3 total cups.If you prefer fresh tomatoes use about 1 1/2 cups, diced.For seasoning I use about 1 teaspoon salt, 3/4 teaspoon pepper, and 1-2 teaspoons of hot pepper sauce.