30 Minute Red Bean Stew

Ingredients

1 teaspoon cooking oil

2/3 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 1/4 teaspoon dried oregano, crushed

1/2 teaspoon adobo seasoning*

1 15-ounce can red kidney beans, rinsed and drained

2 cups hot cooked brown rice

Fresh cilantro sprigs (optional)

Cooking Instructions

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

*Test Kitchen Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.