Red Bean Stew, Diabetic

Name: Red Bean Stew, Diabetic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 cups
Ingredients: 1 teaspoon cooking oil; 2/3 cup chopped red onion; 3 garlic cloves, minced; 1 cup water; 2 tablespoons tomato paste; 1 tablespoon snipped fresh cilantro; 1 teaspoon snipped fresh oregano (or 1/4 teaspoon dried oregano, crushed); 1/2 teaspoon adobo seasoning; 1 (15 ounce) can red kidney beans, rinsed and drained; 2 cups hot cooked brown rice; fresh fresh cilantro stem (optional)

Submitted by Annacia

"A quartet of seasonings--garlic, cilantro, oregano, and adobo seasoning--adds a zesty kick to this vegetarian meal in a bowl."

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Ready In:: 25mins
Ingredients:: 11
Yields:: 2 cups

ingredients

1 teaspoon cooking oil
²⁄₃ cup chopped red onion
3 garlic cloves, minced
1 cup water
2 tablespoons tomato paste
1 tablespoon snipped fresh cilantro
1 teaspoon snipped fresh oregano (or 1/4 teaspoon dried oregano, crushed)
¹⁄₂ teaspoon adobo seasoning
1 (15 ounce) can red kidney beans, rinsed and drained
2 cups hot cooked brown rice
fresh fresh cilantro stem (optional)

directions

In a large skillet, heat oil over medium heat.
Add red onion and garlic; cook about 5 minutes or until onion is tender. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning.
Stir in beans.
Bring to boiling; reduce heat.
Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
Serve stew with rice. If desired, garnish with cilantro sprigs.
Makes 4 diabetic (1/2 cup stew and 1/2 cup cooked rice) servings.