Recipe: Cuban Black Bean Stew with Rice

CUBAN BLACK BEAN STEW WITH RICE

1 1/2 cups uncooked long-grain white rice or brown 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 (14.5 ounce) can vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Optional garnishes:
lime wedges, fresh cilantro and sliced radishes

Prepare rice according to package instructions.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic and bell pepper. Cook, stirring occasionally, until onion is softened, about 8 minutes to 10 minutes.

Add beans, broth, vinegar and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, about 6 minutes to 8 minutes. Season with salt and pepper. Fluff rice with a fork.

Serve beans over rice, with garnishes, if desired.

Makes 4 servings
Source: Everyday Food, Martha Stewart Living Omnimedia