1 teaspoon peanut or canola oil

1 small sweet onion, minced

1 large green bell pepper, cored and diced

2 cloves garlic, minced

¼ teaspoon freshly ground black pepper

¼ teaspoon dried ground ancho pepper (or salt-free chili powder)

⅛ teaspoon ground cumin

⅛ teaspoon cinnamon

2 teaspoons unsweetened cocoa powder

1 tablespoon American Spoon Foods jalapeño jelly

1 cup water

1 (15-ounce) can Eden Organic No Salt Added Black Beans

4 teaspoons Spectrum Naturals Red Wine Vinegar

4 teaspoons extra-virgin olive oil

Optional: No-salt-added peanut or almond butter

• In a large, deep nonstick sauté pan, heat the oil on medium. Add the onion and green pepper; sauté until tender.

• Add the garlic, black pepper, ancho pepper or chili powder, cumin, cinnamon, and cocoa; stir well, slightly sautéing the spices. Stir in the jalapeño jelly until dissolved.

• Add the water and black beans. Bring to serving temperature over medium-low heat. Just prior to serving, add the red wine vinegar and olive oil, and stir well.

• Divide into serving bowls and serve warm. If desired, serve peanut or almond butter at the table for those who want to add it to their soup.

Peanut Butter Power

Many health food stores carry fresh-ground peanut butter. Once you taste peanut butter made fresh from dry-roasted nuts, you won't miss the salt, sugar, and other extra stuff that is added to commercial brands.