Cuban Black-Bean Stew with Rice

Helga Glaesel de BlandingApril 23, 2012

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I’ve been trying a lot of Martha recipes lately, savory ones. On one of my “bulk days” ( I have a once a week bulk day where I cook any type of grain in my crock-pot the night before, so I have more time during the day for… my other job. Sigh) I wanted to try something different… not lentils, not chili, not chickpeas. I found this recipe for Black-Bean Stew and I knew I could get away with it if I dressed it up. Around here black beans aren’t so exciting, so I have only made it once, but we did enjoy this dish very much.

Helga

Cuban Black-Bean Stew with Rice

Adapted from Martha Stewart

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
2 teaspoons cumin
1 tablespoon sugar
Coarse salt and ground pepper
Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes, avocado slices.

Procedure:

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, cumin and sugar. 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.