Cuban Black Bean Stew

I admit: I’m a bit obsessed with black beans. I buy, cook, and eat them in large amounts. As in 10 pounds purchased at a time. But that’s a post for another day. They’re high in iron, fiber, protein, and delicious to boot. What’s not to love?

Much like my Kale Olive Oil Garlic Mashed Potatoes, this is a relatively quick and easy recipe I’ve made for years but never post. I didn’t mean to hold out on you so long!

It started with a Martha Stewart recipe, and I’ve added my own twists throughout the years. I can’t promise it’s authentically Cuban, but I can promise that it’s hearty and flavorful.

Surprising to no one, I double the veggies. Beans are great, but they need some friends. Those friends are bell pepper, onions, and garlic.

I had already soaked and cooked some beans the other day, but canned beans work just fine. Just note that depending on the salt content of your beans, you’ll need to adjust the seasoning accordingly. I tend to salt sparingly and add a sprinkle on top for stronger impact, but that’s just me.

I love you, veggies.

A little sauté, a little simmer, et voilà: stew.

The timing is perfect. Start the rice, chop the veggies, prep the garnish while it simmers, and everything is done about the same time. You can make the rice in advance (or use white rice which cooks faster), but I feel that the timing works out just fine with the brown rice.

Did I mention it’s almost a one-pot meal? My favorite part is that you just cook the beans until they’re soft enough to mash with the spoon – no need to get the blender dirty. If that’s not a win, I don’t know what is.

The garnish possibilities are vast. Avocado, radish sprouts, sliced jalapeño, radish slices, lime wedges, salsa, tomatoes, sour cream… Serve with tortillas or tortilla chips if desired.

What’s your favorite way to eat black beans?

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Cuban Black Bean Stew with Rice

by Stacy Spensley October-13-2012

Hearty, delicious, and good for you. Conveniently vegan, dairy-free, and gluten-free. Makes your house smell better than potpourri!

You’ll need to adjust the salt depending on how salty your beans start out and what type of broth you use.

Ingredients

• 1 cup uncooked brown rice
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• 1 medium green pepper, diced
• 2 cloves garlic, minced
• 2 (19 oz) cans or 3 cups black beans, rinsed and drained
• 1.5 cups vegetable broth
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 cup frozen corn kernels
• 1/4 bunch cilantro
• salt and pepper

Instructions

1.) Combine rice with 2 cups water in a lidded pot (or prepare in rice cooker according to instructions). Cover and bring to a boil Reduce heat to low and simmer for 40 minutes. Let stand 5 minutes before serving.2.) Heat oil in a large pan over medium heat. Add peppers, onion, and garlic. Saute, stirring occasionally, until onions start to brown, about 10 minutes. 3.) Add beans, broth, vinegar, bay leaf, oregano, and cumin. Mince a heaping tablespoon of cilantro stems and add those, too. Simmer, stirring occasionally, until stew bubbles. 4.) Mash some beans with the back of a spoon. Stir in corn and return to a simmer. Taste and adjust salt as needed.5.) Serve over rice garnished with cilantro, salt and pepper, and other garnishes as desired.

Details

Prep time: 15 mins Cook time: 40 mins Total time: 45 mins Yield: 4 servings

Tagged as: beans, black beans, brown rice, dairy-free, dinner, easy, gluten-free, soup, stew, vegan, vegetarian