Cuban Black-Bean Stew
1 tablespoon olive oil
1 medium red onion (can use half if you like)
1-2 garlic cloves minced
1 red bell pepper chopped
2 cans black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar (sometimes I use rice vinegar)
1/2 teaspoon dried oregano
coarse salt and ground pepper
Garnishes (optional): Lime wedges, fresh cilantro, and sliced radishes
1. Heat oil in a large saucepan over medium. Add:
- bell pepper
Cook stirring occasionally, until onion is softened, 8-10 minutes.
- and oregano.
Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 -8 minutes. Season with salt and pepper. ( I sometimes add a few other things here) Just experiment to taste this is a great soup. Serve with garnishes if you desired.