Name: Cuban Black-Bean Stew with Rice
Prep time: 20 min
Total time: 30 min
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

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.

Cuban Black-Bean Stew with Rice

white rice

olive oil

red onion, chopped

garlic clove,

red bell pepper (ribs and seeds removed), chopped

(14.5 ounces) vegetable broth

cider vinegar

oregano

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.

This sounds like a great start.  I'm single and often eat quick dinners of beans and rice (or breakfasts of beans, eggs, and toast).  I'd add to this a little.  When sauteing the onions, bellpeppers, I would add some cumin - and possibly even diced jalapeno.  I'd actually get them starting to turn a little brown.  For the canned beans, I'd use Trader Joe's Cuban-style black beans to add a little more flavor.  And, at least some of the time, I'd add soy chorizo. These tweaks = more flavor!

Seems to be missing something and is a little bland. There are probably better recipes out there.

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

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.

It was an okay and cost efficient meal but a little lacking in flavor.

Even my kids love this. I also like to blend this up minus the rice and serve it as a black bean dip with tortilla chips.

So good and very easy. A great go-to recipe as I always have these ingredients on hand.

Fantastic. Excellent Recipe, Easy and quick, yet it tastes likeyou've been cooking it for a long time! Even my latin friends where fooled. I like to add some grated cheese as a topping, for those picky eaters that don't like raddishes, and I prefer to use my own cooked beans i( I cook 1-2 lb at a time and freeze them in protions) instead of using cans, whenever possible, the flaovor is just that much better.

This was a fantastic meal. I was completely suprised how tasty and flavorful it was, given the simple ingredients. The garnishes really make the dish. I also added a dollop of sour cream and served it alongside a bowl of warm tortilla chips and tapatillo. I can't wait to make this meal again!

Great! Then I made a few modifications that my whole non-vegetarian family (even my 4-year-old) enjoyed. Double the oil, garlic, and oregano, add 20 oz. chicken livers (cook with onions, pepper, and garlic), mix 2 tsp. cornstarch into vegetable broth before adding (no need to mash any beans then), reduce beans to 30 oz. total, and add an 11 oz. can of corn along with the beans. Used all the suggested garnishes, along with some red-pepper flakes (for the grown-ups).

My daughter is a vegetarian and finding meals that we both enjoy is a challenge!  However; this recipe is awesome!  Everytime I make it, people rave.  I really enjoy the limes, I use them instead of lemons for everything now!

This is so good! It was very flavorful, and super easy. I definitely recommend the cilantro, radish, and lime garnishes.

This is one of my favorite meals lately.  It's so good and so easy.  I like it a little better with chicken broth instead of veggiie broth.  I also add a serano pepper for a little more spice.  If you have a hard time finding 19 oz cans, 3-14oz cans of beans work too.

This was delicious! I made it for dinner, and the leftovers were even better for lunch the next day.

Very simple, and very hearty.

This dish was so good!  I had no idea black beans were so delicious.  I plan to make it again.

cuban black-bean stew with rice

Prep Time: 20 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

Instructions

Top Similar Recipes from Across the Web

Cuban Pork and Black Bean Stew

Cuban Black Bean Soup

Cuban Black Bean Soup

Cuban Black Bean Soup

Cuban Black Bean Soup

Cuban Black Bean Soup Recipe

Cuban Spiced Black Bean Soup

Cuban Black Beans and Rice

Brazilian Black Bean Stew

Black Bean-Chorizo Stew

Sheet Pan Cuban Chicken and Black B...

Black Bean Chicken with Rice

Cuban-Style Black Bean Bowls with P...

Cuban Black Bean and Rice Mojo Burg...

Cuban Black Beans and Rice Recipe

Cuban Black Beans and Rice Recipe

Congri (Cuban Black Beans and Rice)

Congri (Cuban Black Beans & Ric...