Classic Cuban Black Bean Stew

The best beans stews are simmered for hours, but it’s okay cheat once in a while and take some shortcuts (though you still need to pre-cook the beans for some time, you can do this in advance). This classic stew is great on its own, or served with brown rice or tortillas for a ‘complete protein’ vegan meal.

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Ingredients

1. 1 Tbsp. / 15 ml olive oil
2. 1 red/purple onion, peeled and chopped
3. 1 clove garlic, minced
4. 1 red bell pepper, diced
5. 2 cups / 344 g black beans, cooked, preferably sprouted
6. 1 cup / 154 gm corn kernels, preferably organic
7. 1½ cups / 360 ml vegetable broth, preferably low-sodium
8. 1 Tbsp. / 15 ml apple cider vinegar
9. ½ tsp. / ¾ g dried oregano
10. ½ tsp. / 1 g ground cumin seed
11. ½ tsp. / 1 g ground black pepper

Directions

1. Heat the oil in a skillet.
2. Add onions and sauté for about a minute until the skins turn translucent.
3. Stir in the garlic, bell pepper, and corn. Continue cooking, stirring occasionally, for about 5 minutes more.
4. Stir in the broth, vinegar, oregano, and black beans.
5. Increase the heat, mash the beans with the back of your ladle, stir, and continue to cook for about 8 minutes more.
6. You can season with salt and pepper, if desired.

Serving Size: ½ cup

Exchanges per Serving: 1 Carb, ½ Protein, 0 Fat

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