Black Bean Stew

Name: Black Bean Stew
Ingredients: 1/2 cup brown rice; 1 cup water; 2 cups black beans cooked, reserving some of the cooking liquid; 1 small onions chopped; 2 cloves garlic crushed; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1/2 teaspoon basil; 1/2 teaspoon ginger; 1 each bay leaves; 1/4 teaspoon red pepper flakes optional; 1/4 cup red wine optional; 1 each vegetarian sausage link, crumbled (optional); 1 x black pepper to taste; 4 ounces cheddar cheese, very old, sharp shredded

15 ingredients

10 steps

Ingredients

1/2 cup brown rice
1 cup water
2 cups black beans cooked, reserving some of the cooking liquid
1 small onions chopped
2 cloves garlic crushed
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon ginger
1 each bay leaves
1/4 teaspoon red pepper flakes optional
1/4 cup red wine optional
1 each vegetarian sausage link, crumbled (optional)
1 x black pepper to taste
4 ounces cheddar cheese, very old, sharp shredded

Directions

1

Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish).
2

While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes.
3

Heat oven to 350F (180C).
4

Spoon the cooked rice into a casserole dish.
5

Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn't have to be thoroughly mixed.
6

Top with the cheese and bake uncovered 20 to 35 minutes or until cheese is browned and bubbly.
7

Let stand five minutes before serving.
8

I tell people this serves four, but that's a fairly skimpy serving.
9

It doubles easily, but you'll need a pretty good-size casserole.
10

Also, the wine is optional for those who don't use it, but it really does make a difference, and since the other flavors are pretty assertive, I'd suggest using a fairly cheap, strongly flavored wine.