Dinner

Cuban black bean stew is for Dinner.

Cuban black bean stew takes 15 minutes to prepare.

Cuban black bean stew takes 480 minutes to cook.

Cuban black bean stew makes 8 servings.

The ingredients for Cuban black bean stew are:

1 large yellow onion
1 green bell pepper
4 garlic cloves
8 oz peeled baby carrots
2 celery stalks
4 fresh tomatoes
2 tbsp olive oil
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 bay leaf
2 cups dried black beans
2 chicken bouillon cubes
4 cups water
4 tbsp balsamic vinegar

Here is how you make Cuban black bean stew:

1.peel and chop onion into 1/2 inch pieces. Remove the stem and seeds from the green pepper; chop the pepper into 1/2 inch pieces. Peel the garlic cloves and mince. Cut the baby carrots in half. Chop the celery into 1/2 inch pieces. Chop the tomatoes into 1/2 inch pieces.2. Heat the olive oil in a large skilllet on med-high heat on stovetop. add the onion, green pepper, garlic, and ground spices. Saute, stirring constantly, until the onions are soft, about 5 minutes. Drain off the oil and place the mixture in the Slow Cooker.3. Add the carrots, celery, black beans, bay leaf, tomatoes, and crumbled bouillon cubes to the slow cooker. Add the water; stir until all ingredients are mixed. Cooked covered on low 8 to 10 hours.4. 10 minutes before serving, stir in the balsamic vinegar.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user RUNAMYRUN1.

The nutritional information for Cuban black bean stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 132.5

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 174.0 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 5.9 g
• Protein: 5.3 g