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Sunday, January 22, 2012

Cuban Black Beans and Rice Stew

Cuban Black-Bean Stew with Rice


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    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.

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