1	tablespoon (15 ml) olive oil

1	medium, 5 ounces (150 g), yellow onion, minced

1	large clove garlic, minced

1	15-ounce (450 g) can black beans, rinsed and well drained

1/4	teaspoon (1.25 ml) ground cumin

1/4	teaspoon (1.25 ml) crushed dried oregano

1

bay leaf

1/2	teaspoon (2.5 ml) packed light brown sugar

1/2	tablespoon (7.5 ml) red wine vinegar

freshly ground pepper to taste

2	cups (350 g) hot cooked rice

1. Heat oil in a heavy skillet over medium-low heat. Add onion and garlic. Sauté, stirring often, until onion is soft but not browned, about 4 minutes. Stir in remaining ingredients except cooked rice. Simmer for 5 minutes. Discard the bay leaf.
2. To serve, divide beans and sauce between 6 heated serving plates. Pack 1/3 cup of the hot cooked rice into a mold. Unmold onto the beans and serve at once.