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Cuban Black Bean Stew

What you need: 

1 onion (chopped or howe'ver you like)
1 green bell pepper (same as above)
1-2 cups chopped tomatoes (I use a box of Pomi tomatoes)
3 cloves garlic (pressed or diced)
olive oil
1 small can tomato sauce
1 tablespoon Adobo (This stuff is really hot so be careful! It is found in the Mexican food section of the store.)
1 tablespoon curry
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
2-3 veggie bouillon cubes
4 tablespoon Menudo Mix (a mix of spices usually found near the Mexican food at the store) Alternative: 1 tablespoon celery seed, 1 tablespoon onion powder or flakes, 2 tablespoon oregano, 1/2 tablespoon chile powder
2 cans black beans (1 drained)
1 can water
2-3 potatoes (chopped)
lots of carrots
steamed rice

What you do: 

1. Saute the onion(s), pepper(s), and garlic in olive oil until desired tenderness.
2. Add tomatoes and tomatoe sauce. Then cook on med-high for a few minutes.
3. Add all of the spices and boullion cubes.
4. Follow by adding the beans, water, potatoes, and carrots.
5. Cook until the potatoes and carrots are soft.
Serve over rice.

Preparation Time: 
Cooking Time: 
Recipe Category: 



hopfrog, your photos always turn out so beautiful...this sounds really good and comforting...ive been craving stew and chili for the past few maybe ill try this.


Very good recipe.  I didn't have Menudo spice, so I made up the spice mix (except substituted cumin for celery seed).  I cut way back on the cayenne so it wouldn't be overly spicy, and added some cilantro leaves for garnish.  Very tasty, and looks great too!  Thanks!


Really good recipe.  I would definately be cautious with the spices though.  I cut back on the cayenne and it was still very spicy.  I also could not find any Adobo so I just added some balsamic vinegar, 2 bayleaves and some soya sauce for extra flavour.  A spoonful of brown sugar also helped bring out the flavour.
It turned out as a delicious cross between a chili and a stew.

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