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Cuban Black-Bean Stew with Rice

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.

Everyday Food, September 2008 http://www.marthastewart.com/337366/cuban-black-bean-stew-with-rice
3.826085
Rated
76.5217100(25)25
  • Prep Time 20 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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 Note

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. Canned beans are a great time-saver to stock in the pantry, but they're often high in sodium, so rinse them in a colander before using.

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