Tuesday, October 2, 2012

Cuban Black Bean Stew

I woke up this morning feeling like 100% crap, yet managed to pull through a ten hour day after taking an Allegra (which I forgot to pick up at work today GOD DAMMIT). I really really wanted something spicy to get the junk out of my sinuses. I think this was just spicy enough, but it's not going to scare anyone off. I think it's absolutely delicious. Too bad I don't have a special someone to share my cold, and my stew with.

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Engine 2 Cuban Black Bean Stew
makes about 6 servings

1 small onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tsp dried oregano
4 cups cooked black beans (or two cans, drained)
1 can fire roasted tomatoes with chipotles (Muir Glen), or diced tomatoes with chilies
2 tbsp tomato paste
splash sherry vinegar (or apple cider vinegar, or red wine vinegar)
hot sauce, optional
cooked brown rice
cilantro, red onion, lime wedges

In a large pot, with a little bit of water (no oil!), cook and stir the onion, peppers, and garlic until soft. Add oregano, beans, tomatoes, and tomato paste. Cook about five minutes. Stir in a splash of vinegar. Hot sauce to taste. Serve over rice and garnish with chopped red onion, cilantro, and lime wedges.

1 comments:

Lydia Paterson said...

Cool, never thought to put stew on a bed of greens.