Cuban Black-Bean Stew with Rice

Ingredients

  • Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
  • Coarse salt and ground pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon cider vinegar
  • 1 can (14.5 ounces) vegetable broth
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 red bell pepper (ribs and seeds removed), chopped
  • + 4 more ingredients
    • 1 garlic clove, minced
    • 1 medium red onion, chopped
    • 1 tablespoon olive oil
    • 1 ½ cups long-grain white rice

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. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of ...

View full recipe at SpringPad

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