Wednesday, April 25, 2012

Cuban Black Bean Stew (Martha Stewart)

Martha Stewart helped me cook tonight - and bonus, this qualifies as vegan.

This is fantastic!  Do not forget the cider vinegar, it's vital.  You can smell it a mile away.  I didn't use oregano.  I squeezed lime into my bowl of "stew", and crumbled lime tortilla chips on top.  I intended to use avocados but the one I bought was too hard.  There were no squishy ones, alas.  Maybe by this wkd it will be ready to slice on top. 


  • 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


  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 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.

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