I made this recipe last week and I can't tell you how pleased I was with how it came out. Especially because I had some concerns as I sniffed the nearly-finished beans simmering on the stove. I think I must have an olfactory problem with vegetable broth, cause I always have my doubts about recipes that I use it in. But, like those other recipes, I loved the results in this case too! I am so pleased to have a really fast, really filling and really delicious vegetarian recipe to add to the repertoire. When Josh got home he said the kitchen smelled just like the burrito he had in NYC. He stuffed some of his dinner in a tortilla and was very, very happy. This recipe is supposed to serve four, but the protein-carb punch of beans and rice is really filling. We got two dinners and 4 lunches out of this one batch, which makes it pretty pocketbook friendly too!
Cuban Black-Bean Stew with Rice
Recipe from Everyday Food; Serves 4
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.