• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Black Bean Stew

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 c Brown rice
  • 1 c Water
  • 2 c Cooked black beans;
  • -reserving some of the
  • -cooking liquid (a 15-oz
  • -can of black beans will
  • -work fine if you have
  • -little time; don't pour
  • -off the liquid or drain
  • -the beans)
  • 1 sm Onion; chopped
  • 2 Cloves crushed garlic; or
  • -more to taste
  • 1/2 ts Cumin
  • 1/2 ts Oregano
  • 1/2 ts Basil
  • 1/2 ts Ginger
  • 1 Bay leaf
  • 1/4 ts Red pepper (optional)
  • 1/4 c Cheap red wine (optional)
  • 1 Vegetarian sausage link;
  • -crumbled (optional)
  • Salt and pepper
  • 1 c Shredded sharp cheddar
  • -cheese


Prepare the rice in the water according to package directions or your own
procedure (white rice is OK, but it makes for a bland and fairly gummy

While the rice is cooking, combine all the rest of the ingredients except
the cheese in a saucepan and simmer, at least 15 minutes.

Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice and
stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake
uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand
five minutes before serving.

I tell people this serves four, but that's a fairly skimpy serving. It
doubles easily, but you'll need a pretty good-size casserole. Also, the
wine is optional for those who don't use it, but it really does make a
difference, and since the other flavors are pretty assertive, I'd suggest
using a fairly cheap, strongly flavored wine.

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