Mexican Black Bean Stew with Rice
Nutrition per serving
| Calories | 482 kcal |
| Protein | 16.6 g |
| Carbs | 90.1 g |
| Fats | 5.2 g |
| Saturated Fat | 0.7 g |
| Monounsaturated Fat | 3.4 g |
| Polyunsaturated Fat | 0.7 g |
| Sugars | 10.2 g |
| Fiber | 12.9 g |
| Sodium | 979 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Red Bell Pepper (capsicum) | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Cumin Powder | |
| Basmati Rice | |
| Chipotle Paste | |
| Dried Oregano | |
| Vegetable Stock Cube | |
| Fresh Coriander | |
| Olive Oil | |
| Black beans (canned) |
Preparations
1. Peel and slice half a red onion into half-moons.
1. Peel and slice half a red onion into half-moons.
2. Peel and finely chop half a garlic clove.
3. Core and thinly slice half a red pepper.
4. Cut the tomato in half and half again.
5. Drain and rinse black beans.
6. Chop coriander.
Cooking Instructions
1. Cook rice according to package instructions.
1. Cook rice according to package instructions.
2. Heat a teaspoon of oil in a frying pan over medium heat, add the onion, garlic and cook for about 2 minutes.
3. Add the cumin and cook for a further 2-3 minutes until the onion is tender.
4. Add chipotle paste, tomatoes, oregano and peppers.
5. Combine well and cook for about 2 minutes.
6. Add the black beans, the vegetable stock cube and 125ml of water and bring to a gentle boil. Lower heat and simmer without lid for about 10 minutes until the vegetables are tender and sauce thickened. Stir occasionally.
7. Serve the stew on top of the rice in a bowl with a sprinkle of fresh coriander.