Add oil to pan on medium high heat. Sautee green peppers and onions, season with salt and pepper to taste.
When peppers and onions are softened, add the pressed garlic and cook for 1 more minute.
Rinse your canned black beans. *HINT* Rinse until there are no more bubbles left in the strainer.
Add black beans to the pan.
Add dry spices (cumin, oregano, kosher salt, brown sugar)
Add liquid ingredients (red wine vinegar, tabasco sauce, red wine)
Sautee for 3 more minutes until warm throughout
Serve over rice.
Top with sour cream, shredded cheddar cheese, and crushed tortilla chips.