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Cuban Bean Stew

Natural.Foodie's picture
Ingredients
  Dried black beans 1⁄2 Cup (8 tbs), soaked overnight and drained
  Chicken stock 4 Cup (64 tbs)
  Onion 1 Large, chopped
  Celery stalk 1 , thinly sliced
  Hot chili peppers 2 , seeded and minced
  Fresh parsley 1⁄4 Cup (4 tbs), minced
  Ginger root 1 Tablespoon, minced
  Low sodium soy sauce 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Dried thyme 1 Teaspoon
  Bay leaf 1
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) In a casserole dish, place the beans.
3) Add the stock, onions, celery, peppers, parsley, ginger soy sauce, garlic thyme and bay leaf.
4) Bring the mixture to a slight boil.
5) Transfer the casserole dish to the oven.
6) Bake for 2 hours or until the beans are tender.
7) Remove the discard from oven and discard the bay leaf

SERVING
8) Serve the casserole hot with fresh bread or boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
125 Minutes
Ready In: 
135 Minutes
Servings: 
4

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