{Cuban Black Bean Stew with Rice}

One of my goals for January -- make some new vegetarian dishes.

I started the month off with a big pot of homemade vegetable soup. It wasn't a new recipe, but

it was simple, healthy, and cozy. Last night, I made my first ever homemade macaroni and cheese. I used Alton Brown's recipe. It was good, but I'll go heavier on the cheese and lighter

on the panko breadcrumbs by half if I make it again.

In between, I tried something new: Cuban Black Bean Stew with Rice

* Tasty

* Super easy to make

* Not a big time commitment in the kitchen

Three things that I love and often require from a recipe.

I modified this recipe from Everyday Food just slightly. I find you have to do that to their

ideas to spice them up a bit. My changes are included below.

2 cups brown rice

1 tablespoon olive oil

1 large red onion, chopped

2 cloves garlic, chopped

1 whole jalapeño, removing all but 1/4 of ribs and seeds

2 red bell peppers, chopped

2 cans (19 oz each) black beans, drained and rinsed

6 or so vine ripened tomatoes, chopped

1 can (14.5 oz) vegetable broth

1 tablespoon cider vinegar

1 teaspoon dried oregano

coarse salt and pepper

lime wedges, fresh cilantro & sliced radishes for garnish

Prep rice according to package instructions.

Heat oil over medium in a large saucepan. Add onion, garlic and peppers.

Cook stirring occasionally until onion is softened, 8 to 10 minutes.

Add beans, tomatoes, broth, vinegar, and oregano. Cook, mashing some

beans with back of a spoon until slightly thickened, 6 to 8 minutes. Season

with salt and pepper.

Serve beans over rice.

Garnish up and enjoy. (The lime and cilantro make this dish.)

NOTES: I made this again (4.18.10) and used one can of black beans and one can of white

beans. I actually liked it better. It changed up the texture and added some color. Also,

for just the two of us, I could go a little lighter on the rice next time.

Do you have any vegetarian dishes you love? If so, I'd like to hear more about them.