Black Bean Stew

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.