Cuban Black Beans

I have been wanting some Cuban black beans. Love them! So I decided that I will make some for lunch one day this week. I make this as regular beans, but when the cold weather starts I add extra broth so it's a little soupy! This makes a great lunch with a small salad.

Cuban Black Beans

15 ounces canned black beans, drained and rinsed
Dash garlic powder
1 slice green bell pepper, cored, seeded, chopped (or a little frozen mixed peppers)
1/8 cup yellow onion, peeled and chopped
 A couple of dashes of liquid smoke
1/8 teaspoon paprika
1/4 teaspoon ground cumin
1/2 bay leaf
1/3 cup vegetable broth (when I want soup I put 1 cup broth)
1 pinch chili powder
1 splash red wine vinegar
salt and pepper to taste

Place the beans in a saucepan with the broth. Add the remaining ingredients except for the red wine vinegar and salt. Cover and simmer until beans are soft. Add the red wine vinegar and salt, simmer for a couple more minutes.