Adapted from The Wanderlust Kitchen. I used wonderful Rancho Gordon Yellow Eye beans instead of small red beans, but you could use just about any bean and this dish would satisfy you.
1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, seeds and stem removed, minced
1 medium russet potato, peeled and diced
2 cloves garlic, minced
2 bay leaves
1/4 cup minced cilantro stems (reserve leaves for garnish)
1 teaspoon kosher salt
1/2 teaspoon cumin
3 cups cooked beans
3 cups water or broth
1 (6 ounce) can tomato sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Garnish: avocado slices, plain yogurt or sour cream (optional), cilantro leaves, and lime wedges for squeezing.
Using a 5-quart or larger lidded Dutch oven over medium-high heat, sauté onion, bell pepper, jalapeño, and a pinch of kosher salt. Cook, stirring occasionally, until lightly browned; about 5 minutes.
Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
Add the minced garlic, bay leaves, cilantro stems, salt, and cumin to the pot. Stir and cook for 60 to 90 seconds, until the garlic is fragrant.
Add the beans, water, and tomato sauce. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Uncover the pot and turn the heat up to medium. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).
Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
Serve over rice, garnished with avocado slices, plain yogurt or sour cream, chopped cilantro leaves, and lime wedges for squeezing.