Sunday, May 15, 2005

Cuban Black-Bean Stew with Rice

Cuban Black-Bean Stew with Rice (Adapted from Everyday Food)

1 tablespoon olive oil
3/4 cup chopped red bell pepper
3/4 cup chopped red onion
2 garlic cloves, minced
2 19 ounce cans black beans, rinsed and drained
1 3/4 cup vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
salt and fresh ground black pepper
hot cooked brown rice, to serve
lime wedges, if desired
thinly sliced radish, if desired
chopped fresh cilantro, if desired

In a large saucepan, heat oil over medium. Add pepper and onion - cook until the vegetables are softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, broth, vinegar and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, about 6 to 10 minutes, depending on how thick you want it. Season to taste with salt and fresh ground black pepper.

Serve over rice and top with a wedge of lime, thinly sliced radishes and chopped cilantro, if desired.

Makes about 4 servings.

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  1. That looks delicious! Why is it that everything looks better with a lime wedge next to it?! That pop of green is a winner!

  2. I have been looking for a good recipe for Cuban Black Beans and Rice for a very long time. This sounds wonderful!

  3. Gigi - Limes are magic!

    Anon - Let me know if you try it!

  4. Yum! This was todays dinner and it was really yummy! And so simple to make!

  5. Mokki - I'm glad to hear it came out well! Thanks!