What's your favorite recipe with Black Beans??

This is my dad's recipe, and the beans are a-freakin'-mazing! They freeze well, and you can portion it out into single servings and take them with you for lunch. Sorry, don't have specific nutritional info, but it is very low-cal and pretty much awesome for you. Just go easy on the salt You can also add some chicken or other meat to it if you want some extra protein.

P.D.s Vegetarian Black Beans (Serves a Small Army)

Ingredients
• 2 tablespoons extra virgin olive oil
• 1 cup+ chopped onion (1 large yellow onion)
• 1 each red, green, and yellow bell peppers (they sell these together
in a package now) diced.
• 2-5 large garlic cloves, finely minced
• 2 teaspoons ground cumin
• 1 cup of fresh cilantro chopped finely
• 1 teaspoon dried oregano, crumbled
• 1 bag (size is up to you. If you use a big one, you will have to up
many of the ingredients to compensate for more beans) of black
beans cleaned and soaked over night. It takes at east 3 hours to
cook these after soaking. I drain off most of the liquid from the
soaking but leave enough to cover the beans. Most recipes say to
drain off all the soaking liquid and replace it with water. Do
whatever seems best to you. You’ll definitely have to add water
once the beans begins cooking. Don’t forget them or they will dry
out and burn. I usually put 2-3 inches of water on top of the beans.
Cook them soft or almost soft before you add the rest of the
ingredients. You can also use 3-5 cans black beans.
• 2 (10-ounce) cans petite diced tomatoes with green chilies, with
their liquid (or regular tomatoes petite diced and the chopped green
chilies in separate cans).
• 2 tablespoons frozen orange juice concentrate, or a cup of oj.
• 1 tablespoon fresh lemon juice or lime juice (you’re basically
adding something like a mojo taste with the juices)
2 Tbls of soy sauce
2 Tbls. of balsamic vinegar
• 1/2 to a whole teaspoon red pepper flakes- depending how much
heat you want.
• 4 cups al dente rice (Basmati tastes the best, but for brown rice is better for you, can also serve over quinoa)
• 1/4 cup coarsely chopped fresh cilantro for garnish as well as a dollop of sour
cream if you wish.
Directions
Soak beans overnight (18-24 hours is best), then cook until tender.
Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, peppers, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5-8 minutes.
Add the beans, tomatoes with chilies, cilantro, soy, balsamic vinegar, orange juice concentrate, lemon juice, and hot pepper flakes. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10-30 minutes. If there is not enough juice on the beans, I use chicken broth to soup it up– I find that I almost always need this since I make my beans soupy.
Taste for salt and adjust as needed. Serve with yellow rice sprinkle with cilantro, and serve.
I add:
2 Tbls of soy sauce
2 Tbls. of balsamic vinegar

**Comes out to around 185-200 cals per serving, without the rice.