We were snowed in recently and I couldn't get to the grocery store to restock after the work week. As a result, I was forced to get a little creative with what I had on hand. The result was a delicious southwestern bean stew that has now made it onto our favorites list. It's easy, delicious and good for you too, and I love that I can keep the ingredients always on hand so I can whip it up whenever I am short on groceries.
Start by heating the oil in a saucepan on medium heat and cooking the onion and garlic for about 5 minutes until the onion is soft. Add all additional ingredients except the brown rice. Mash mixture slightly with the back of a spoon and simmer uncovered for 5 minutes. Serve over brown rice.
Ingredients:
1 T. Canola Oil
1 Cup Chopped Vidalia Onion
1 T. Minced Garlic
1 14oz Can Chicken or Vegetable Broth
2 T. Tomato Paste
1/4 t. Dried Oregano
1 t. Adobo Seasoning
1 15oz Can Black Beans
1 t. Fresh Cilantro (optional)
2 Cups Cooked Brown Rice
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