Black Beans and Yellow Rice

I whipped this up to take to the end of season Bocce Ball Luncheon. I probably should have written a disclaimer announcing that I'm not responsible for any gas or gas related accidents in any one's tidy whiteys.

Adapted from Southern Living Five-Star Recipes

Ingredients:
1 large onion, chopped
1 medium-size green pepper, seeded and chopped
2 cloves garlic, minced
¼ cup olive oil
3 (15-ounce) cans black beans, drained
1 (14.5-ounce) can Cajun-style stewed tomatoes, undrained and chopped
1 ½ cups water
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon pepper
½ teaspoon salt
1 (8-ounce) can tomato sauce
Hot cooked yellow rice
½ cup chopped green onions
Sour cream

Directions:
1 .Cook first 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring constantly, until vegetables are tender. Add beans and next 7 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer 20to 30 additional minutes, stirring occasionally.

2. Serve black bean mixture over hot cooked rice. Top each serving with green onions and a dollop of sour cream.