GOOD TO KNOW Hearty and satisfying, bean soups often simmer for hours; this vegetarian stew tastes as if it did, but uses canned beans and broth as shortcuts. To thicken the soup, mash some of the beans with the back of a spoon during cooking.

　　

Ingredients

serves 4

　　1 1/2 cups long-grain white rice

　　1 tablespoon olive oil

　　1 medium red onion, finely chopped

　　1 garlic clove, minced

　　1 red bell pepper, ribs and seeds removed, finely chopped

　　2 cans (19 ounces each) black beans, rinsed and drained

　　1 can (14.5 ounces) low-sodium vegetable broth

　　1 tablespoon cider vinegar

　　1/2 teaspoon dried oregano

　　Coarse salt and ground pepper

　　Assorted toppings, such as lime wedges, fresh cilantro leaves, and sliced radishes (optional)

　　

Step 1

Cook rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion has softened, 8 to 10 minutes.

　　

Step 2

Add beans, broth, vinegar, and oregano. Cook, mashing some beans against side of pan with the back of a spoon, until slightly thick ened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans with rice, and with toppings, as desired.

　　

Nutrition Information

Step 3

Per Serving (without Toppings)

　　

Step 4

Calories: 439

　　

Step 5

Fat: 5.1g (0.6g Saturated Fat)

　　

Step 6

Protein: 13.8g

　　

Step 7

Carbohydrates: 81.4g

　　

Step 8

Fiber: 10.3g

　　Everyday Food: Light