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:

    • onion
    • garlic
    • bell pepper

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

2. Add:

    • beans
    • broth
    • vinegar
    • 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.

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