Cuban Black-Bean Stew with Rice

By BClover

prep: 20 mins
total time: 30 mins
servings: 4

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.

(below is without toppings)
439 cal, 5.1 g fat, 13.8 g protein, 81.4 g carb, 10.3 g fiber

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

Preparation

Step 1

Make It Now


Directions

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.

directions