Recipe Image

Red Bean Stew

  • 10 m
  • 20 m
Diabetic Living Magazine
“Garlic, cilantro, oregano, and adobo seasoning add a zesty kick to this vegetarian stew. It's served over brown rice, which adds even more fiber to this healthy main dish.”


    • 1 teaspoon cooking oil
    • ⅔ cup chopped red onion
    • 3 cloves garlic, minced
    • 1 cup water
    • 2 tablespoons tomato paste
    • 1 tablespoon snipped fresh cilantro
    • 1 teaspoon snipped fresh oregano or ¼ teaspoon dried oregano, crushed
    • ½ teaspoon adobo seasoning (see Tip)
    • 1 (15 ounce) can red kidney beans, rinsed and drained
    • 2 cups hot cooked brown rice
    • Fresh cilantro sprigs (optional)


  • 1 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.
  • 2 Serve stew with rice. If desired, garnish with cilantro sprigs. Makes 4 ( ½ cup stew and ½ cup cooked rice) servings.
  • Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019