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cuban-black-beans-rice recipe

Date: Mon, 03 Aug 1998 22:06:16 -1000
From: John Wallace (jwallace@lava.net)

I made this tonight and it came out very edible. I renamed it "Stewp"
because it came out a little too thick for soup and a little too thin
for stew:

Cuban Black Beans and Rice

1 medium onion, diced
2 garlic cloves, crushed
1/2 cup seeded and chopped bell pepper
2 medium tomatoes, peeled, seeded, and chopped
2 cups cooked black beans (or canned)( I used the canned)
  (Drained and rinsed, if you use the canned)
1 cup vegetable broth (I used a can of Swanson veggie broth)
1 cup long-grain white rice
2 cups water
Salt and pepper to taste

(I also added a cup of chopped fresh mushrooms to the recipe)

Use a large, covered cooking pot. Saut=E9 the onion, garlic, and green
pepper in some of the vegetable broth until tender. Add the tomatoes,
black beans, and vegetable broth (and mushrooms, if you use them). Let
simmer for approximately 5 minutes, stirring frequently, until heated
through.  Add rice and water, cover and cook over low heat, stirring
occasionally. In about 15 to 20 minutes the rice will be tender and
it's ready to be served. Add salt and pepper now or at the table.

It could use something (chili powder or sauce) to liven it up. It was
really quite good; but next time I'll toss in a tablespoon of chili

kwvegan vegan