Cuban Black Bean Stew
You can never have too many main course recipes, so give Cuban Black Bean Stew a try. This recipe serves 4 and costs 95 cents per serving. One portion of this dish contains roughly 25g of protein, 6g of fat, and a total of 467 calories. If you have oregano, olive oil, red bell peppers, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. This recipe is liked by 21 foodies and cooks. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Mother Rimmy. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is great. Cuban Black Bean Soup, Cuban Black Bean Soup, and Cuban Black Bean Soup are very similar to this recipe.
Servings: 4
Ingredients:
1 can black beans, rinsed and drained (or in my case, soaked, dried and boiled)
1 tablespoon cider vinegar
1 cup quinoa, cooked according to package directions, or your favorite cooked brown rice.
½ medium lime, juiced
1 tablespoon olive oil
1 tablespoons oregano, fresh and finely chopped
½ large red bell (capsicum) peppers, finely chopped
½ medium red onion, finely chopped
1 can low sodium vegetable broth
1 cup water, added as needed
Equipment:
dutch oven
Cooking instruction summary:
Heat oil over medium heat a dutch oven. Add onion, red pepper and garlic. Cook for 5 minutes. Add beans, vinegar and oregano. Cook for 20 minutes until the mixture is tender. Add water as needed to get desired stew-like consistency.
Step by step:
1. Heat oil over medium heat a dutch oven.
2. Add onion, red pepper and garlic. Cook for 5 minutes.
3. Add beans, vinegar and oregano. Cook for 20 minutes until the mixture is tender.
4. Add water as needed to get desired stew-like consistency.
Nutrition Information:
covered percent of daily need
