Cuban Black-Bean Stew with Rice

Name: Cuban Black-Bean Stew with Rice
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)

December 22, 2011

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.

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