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Cuban Black-Bean Stew with Rice

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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Notes

If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside.

Reviews Add a comment

  • MS10267038
    3 DEC, 2016
    This sounds like a great start. I'm single and often eat quick dinners of beans and rice (or breakfasts of beans, eggs, and toast). I'd add to this a little. When sauteing the onions, bellpeppers, I would add some cumin - and possibly even diced jalapeno. I'd actually get them starting to turn a little brown. For the canned beans, I'd use Trader Joe's Cuban-style black beans to add a little more flavor. And, at least some of the time, I'd add soy chorizo. These tweaks = more flavor!
    Reply
  • BlooperSquid
    30 JUL, 2013
    Seems to be missing something and is a little bland. There are probably better recipes out there.
    Reply
  • Hvujan
    7 OCT, 2011
    I love this recipe. It is simple, easy and no fuss and it is a staple for my house. I've tried it with quinoa instead of rice and also I added some sausage in one attempt to add some meat. Still I actually prefer the meatless version. Give it a try
    Reply
  • moparflyer
    27 SEP, 2011
    I highly recommend chopping some cilantro and putting it in when you put in the beans and oregeno. TOTAL game-changer...without it's a little bland...with, it's absolutely amazing.
    Reply
  • synthesizeddays
    16 MAR, 2011
    It was an okay and cost efficient meal but a little lacking in flavor.
    Reply
  • marlenas
    18 OCT, 2009
    Even my kids love this. I also like to blend this up minus the rice and serve it as a black bean dip with tortilla chips.
    Reply
  • bobbi12781
    14 OCT, 2009
    So good and very easy. A great go-to recipe as I always have these ingredients on hand.
    Reply
  • simone-k
    19 MAR, 2009
    Fantastic. Excellent Recipe, Easy and quick, yet it tastes likeyou've been cooking it for a long time! Even my latin friends where fooled. I like to add some grated cheese as a topping, for those picky eaters that don't like raddishes, and I prefer to use my own cooked beans i( I cook 1-2 lb at a time and freeze them in protions) instead of using cans, whenever possible, the flaovor is just that much better.
    Reply
  • RaeW
    21 JAN, 2009
    This was a fantastic meal. I was completely suprised how tasty and flavorful it was, given the simple ingredients. The garnishes really make the dish. I also added a dollop of sour cream and served it alongside a bowl of warm tortilla chips and tapatillo. I can't wait to make this meal again!
    Reply
  • ChicagoDiner2
    4 DEC, 2008
    Great! Then I made a few modifications that my whole non-vegetarian family (even my 4-year-old) enjoyed. Double the oil, garlic, and oregano, add 20 oz. chicken livers (cook with onions, pepper, and garlic), mix 2 tsp. cornstarch into vegetable broth before adding (no need to mash any beans then), reduce beans to 30 oz. total, and add an 11 oz. can of corn along with the beans. Used all the suggested garnishes, along with some red-pepper flakes (for the grown-ups).
    Reply