The pride of Cuban chefs everywhere, black bean stew has sustained generations with its rich flavors. Scratch cooks start with dried beans and a long (very long) simmer to tenderize the beans and build flavors. If time permits, slowly cook the onions over medium heat until caramelized, about 20 minutes, before adding the peppers and garlic, which will add that extra hand-crafted touch. For a Brazilian flair, cooks in Sao Paulo add sweet potato and mango.

Serves: 10 (8 1/4 oz.) servings
Prep Time: 10 minutes
Cook Time: 25 minutes

1 3/4 tablespoons olive oil
3/4 cup yellow onion, chopped
2/3 cup red pepper, chopped
1 cup green pepper, chopped
1/2 tablespoon garlic, chopped
6 1/2 cups canned black beans
1 1/2 teaspoons dried basil
1/8 teaspoon ground bay leaf
1 cup low sodium vegetable broth

1. In a medium sauce pot, sauté onions, peppers, and garlic in olive oil until tender.
2. Add the remaining ingredients and bring to a rapid simmer.
3. Cover and lower the heat to simmer and cook for 20 to 25 minutes.

Nutritional Data: calories 165.30, fat 3.16g, sat fat 0.36g, cholesterol 0mg, sodium 613.26mg, carbohydrates 28.92g, fiber 9.77g, sugar 2.67g, protein 9.50g

This CREATION Life featured recipe is brought to you courtesy of AdventHealth Press.

Created by Executive Chef Edwin Cabrera, Copyright © AdventHealth Press