Black Bean Stew
Submitted by ashley1364
Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.
YIELD
1 servingsPREP
15 minCOOK
45 minREADY
60 minPart stew, part casserole, all comfort. Spiced black beans simmer with cumin, oregano, basil, ginger, and a splash of red wine, then get layered over brown rice and baked under a blanket of sharp cheddar until golden and bubbling.
Brown rice is strongly recommended over white here. White rice turns gummy under the bean mixture during baking, while brown rice keeps its structure and adds a nutty chew that stands up to the bold seasonings.
The red wine is listed as optional, but it really does earn its spot. A cheap, full-bodied red works best since the cumin, oregano, and garlic are assertive enough to match it. The wine adds an acidity and depth that water alone can’t replicate.
Don’t skip the 5-minute rest after baking. The stew needs time to set up so it doesn’t flood the plate when you scoop it out. That brief wait lets the cheese firm slightly and the rice absorb any remaining liquid.
Pro Tips
- Reserve some bean cooking liquid when draining. It’s starchy and flavorful, and it keeps the stew saucy during baking.
- Use sharp or extra-sharp cheddar. Mild cheddar melts fine but won’t punch through the spice blend.
- The stew should be wet but not soupy before baking. Too much liquid and the rice will drown instead of absorb.
- Doubles easily for a crowd, just use a larger casserole dish and add 10 minutes to the bake time.
Variations
- Meaty version: Crumble in a link of spicy sausage (the recipe suggests vegetarian sausage, but chorizo works beautifully).
- Pepper jack swap: Replace cheddar with pepper jack for built-in heat and a stretchier melt.
- Southwestern bowl: Skip the baking step, serve the stew over rice in bowls, and top with avocado, sour cream, and pickled jalapenos.
Ingredients
Directions
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).
While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes.
Heat oven to 350℉ (180℃).
Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn’t have to be thoroughly mixed.
Top with the cheese and bake uncovered 20 to 35 minutes or until cheese is browned and bubbly.
Let stand five minutes before serving.
I tell people this serves four, but that’s a fairly skimpy serving.
It doubles easily, but you’ll need a pretty good-size casserole.
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.
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