Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
agarner@scf.usc.eduCuban Black Bean StewThis is Marian Dodsons friends family recipe. The original had no quantities specified.
Ingredients (use vegan versions): 1 onion (chopped or howe'ver you like)
1 green bell pepper (same as above)
1-2 cups chopped tomatoes (I use a box of Pomi tomatoes)
3 cloves garlic (pressed or diced)
olive oil
1 small can tomato sauce
1 tablespoon Adobo (This stuff is really hot so be careful! It is found in the Mexican food section of the store.)
1 tablespoon curry
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
2-3 veggie bouillon cubes
4 tablespoon Menudo Mix (a mix of spices usually found near the Mexican food at the store) Alternative: 1 tablespoon celery seed, 1 tablespoon onion powder or flakes, 2 tablespoon oregano, 1/2 tablespoon chile powder
2 cans black beans (1 drained)
1 can water
2-3 potatoes (chopped)
lots of carrots
steamed rice
Directions:1. Saute the onion(s), pepper(s), and garlic in olive oil until desired tenderness.
2. Add tomatoes and tomatoe sauce. Then cook on med-high for a few minutes.
3. Add all of the spices and boullion cubes.
4. Follow by adding the beans, water, potatoes, and carrots.
5. Cook until the potatoes and carrots are soft.
Serve over rice.
I tried this tonight and everyone, even the adult children who are not vegetarians, loved it and asked to take some home for tomorrows lunch!
Archived comment by: debra
This was SO GOOD! I really loved it and I will make it again and again.
Archived comment by: dykearific
Will make this when I get the chance, I've got a few days off soon. Can you tell me though, can this be frozen? Being the only veggie in the house, if I make something, I have to be able to freese it for future meals. Cheers. David.
Archived comment by: davie2_99
