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.

Martha Stewart Everyday Food  September 2008

• prep 20 mins
• total time 30 mins
• servings 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

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.

Directions

1. Step 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. Step 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.
   
   comments:
   

   • 7 Oct, 2011 I love this recipe. It is simple, easy and no fuss and it is a staple for my house. I've tried it with quinoa instead of rice and also I added some sausage in one attempt to add some meat. Still I actually prefer the meatless version. Give it a try
     
   • 27 Sep, 2011 I highly recommend chopping some cilantro and putting it in when you put in the beans and oregeno. TOTAL game-changer...without it's a little bland...with, it's absolutely amazing.