Cuban Black-Bean Stew with Rice
Ingredients
1. Prepare rice according to package instructions. Fluff with a fork & set aside.
2. Meanwhile, in a large saucepan heat oil on medium. Add onion, bell pepper & garlic powder. Cook 8-10 minutes, or until tender, stirring occasionally.
3. Add beans, broth, vinegar & oregano. Mash a portion of beans with the back of a spoon, until stew is slightly thickened. Add pepper & cook 6-8 minutes.
4. Divide stew into bowls, top with rice & serve.
Beans are an excellent source of fiber, potassium & protein!
| 4 servings per recipe | |
| Serving size | (447g) |
|
Amount per serving Calories |
380 |
% Daily Value* |
|
| Total Fat 6g | 8% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
|
Sodium 90mg
|
4% |
| Total Carbohydrate 65g | 24% |
| Dietary Fiber 13g | 46% |
| Total Sugars 3g | |
Includes 0g Added Sugars |
0% |
| Protein 17g | |
| Vitamin D 0mcg | 0% |
| Calcium 113mg | 8% |
| Iron 4mg | 20% |
| Potassium 670mg | 15% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
