Under 30 Minutes
Cuban Black-Bean Stew with Rice
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
- 1 1/2 cups long-grain white rice
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper (ribs and seeds removed), chopped
- 2 cans (19 ounces each) black beans, rinsed and drained
- 1 can (14.5 ounces) vegetable broth
- 1 tablespoon cider vinegar
- 1/2 teaspoon dried oregano
- Coarse salt and ground pepper
- Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.