Red Bean Stew, Diabetic

Name: Red Bean Stew, Diabetic
Ingredients: 1 teaspoon cooking oil; 23 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); 12 teaspoon adobo seasoning; 1 (15 ounce) can red kidney beans, rinsed and drained; 2 cups hot cooked brown rice; fresh fresh cilantro stem (optional)

11 ingredients

9 steps

Ingredients

1 teaspoon cooking oil
23 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)
12 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

1

In a large skillet, heat oil over medium heat.
2

Add red onion and garlic; cook about 5 minutes or until onion is tender.
3

Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning.
4

Stir in beans.
5

Bring to boiling; reduce heat.
6

Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
7

Serve stew with rice.
8

If desired, garnish with cilantro sprigs.
9

Makes 4 diabetic (1/2 cup stew and 1/2 cup cooked rice) servings.