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Cuban Black-Bean Stew with Rice

GOOD TO KNOW Hearty and satisfying, bean soups often simmer for hours; this vegetarian stew tastes as if it did, but uses canned beans and broth as shortcuts. To thicken the soup, mash some of the beans with the back of a spoon during cooking.

Recipe information

  • Yield

    serves 4

Ingredients

1

1/2 cups long-grain white rice

1

tablespoon olive oil

1

medium red onion, finely chopped

1

garlic clove, minced

1

red bell pepper, ribs and seeds removed, finely chopped

2

cans (19 ounces each) black beans, rinsed and drained

1

can (14.5 ounces) low-sodium vegetable broth

1

tablespoon cider vinegar

1

/2 teaspoon dried oregano

Coarse salt and ground pepper

Assorted toppings, such as lime wedges, fresh cilantro leaves, and sliced radishes (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Cook 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 has softened, 8 to 10 minutes.

    Step 2

    Add beans, broth, vinegar, and oregano. Cook, mashing some beans against side of pan with the back of a spoon, until slightly thick ened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans with rice, and with toppings, as desired.

  2. Nutrition Information

    Step 3

    Per Serving (without Toppings)

    Step 4

    Calories: 439

    Step 5

    Fat: 5.1g (0.6g Saturated Fat)

    Step 6

    Protein: 13.8g

    Step 7

    Carbohydrates: 81.4g

    Step 8

    Fiber: 10.3g

Everyday Food: Light
Explore Bon AppétitStewSoups and StewsCubanCaribbeanBlack BeanBeanVegetableRiceRice & GrainsMainDinnerGluten-FreeVegetarianVeganNut-FreeDairy-FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooksEpicurious