Cuban Bean Stew Recipe

Cuban Bean Stew picture

Summary

Preparation Time10 MinCooking Time2 Hr 5 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Dried black beans1⁄2 Cup (8 tbs), soaked overnight and drained
 Chicken stock4 Cup (64 tbs)
 Onion1 Large, chopped
 Celery stalk1 , thinly sliced
 Hot chili peppers2 , seeded and minced
 Fresh parsley1⁄4 Cup (4 tbs), minced
 Ginger root1 Tablespoon, minced
 Low sodium soy sauce1 Tablespoon
 Garlic4 Clove (20 gm), minced
 Dried thyme1 Teaspoon
 Bay leaf1

Nutrition Facts

Serving size

Calories 234 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.97 g4.8%

Trans Fat 0 g

Cholesterol 7.2 mg

Sodium 436.8 mg18.2%

Total Carbohydrates 38 g12.6%

Dietary Fiber 6.7 g26.7%

Sugars 8.3 g

Protein 14 g27.6%

Vitamin A 9.8% Vitamin C 43.6%

Calcium 10.5% Iron 23.1%

*Based on a 2000 Calorie diet

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.
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