1 (8 ounce) can whole black beans, with liquid
1 (4 ounce) can garbanzo beans, drained (note: may have to do with the fat content of the black beans)
2 tablespoons olive oil
1 (6 ounce) can crushed tomatoes with juice
1 small onion, diced
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
1 pinch ground black pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
Place beans in a 1-quart serving bowl, cover and refrigerate. In a separate bowl, mix together beans, garbanzo beans, olive oil, tomatoes and onion. Pour mixture over beans in the prepared dish. Microwave at medium high heat until heated through, about 5 minutes. Stir in garlic and Worcestershire sauce. Serve over beans.
In a small bowl, mix the crushed tomatoes with juice, onion, garlic and Worcestershire sauce. Pour over beans. Top with crushed tomatoes with Worcestershire sauce. Cover dish and refrigerate overnight.
Coat dish with aluminum foil and cook at 350 degrees F (175 degrees C) 12 minutes per side. Garnish with salt and pepper. Drain and discard marinade.