Bean & Rice Stew
Asopao is a type of hearty stew containing rice that is prepared in many parts of the Caribbean. Traditionally it is prepared with meat, seafood, or beans. This plant-based version of a Puerto Rican national classic is a staple, whether it's for a family reunion, large gathering, or simply a flavorful home-cooked meal.
Prep: 15 mins
Cook: 30 mins
Yield: 4 servings
Ingredients
Ingredients
- ¼ cup medium onion, diced
- ¼ cup red bell peppers, diced
- 1 carrot, diced
- 1 Tbsp tomato paste
- 1 green plantain, shredded
- 1 Tbsp fresh or dried oregano
- 6 garlic cloves, crushed
- 2 culantro leaves, diced (optional)
- ¼ cup parboiled brown rice
- 6 cups low sodium vegetable broth
- ¼ cup cabbage, diced
- 2 cups red beans, cooked
- 2 cups calabaza or butternut squash, diced
- Salt and pepper to taste
Toppings
- cilantro to taste, diced
- Avocado slices
Instructions
Instructions
- 1. In a medium saucepan, sauté the onions, peppers, carrots, and culantro (if using) in the tomato paste for 3-4 minutes. Add a little vegetable broth if the vegetables start to stick to the pan.
- 2. Add rice, plantain, and the vegetable broth and cook for 15 minutes or until the rice is cooked.
- 3. Add the calabaza or butternut squash, beans, garlic, and cabbage and cook for 10 minutes or until thickened and the squash is tender.
- 4. If the asopao is too thick, add a little bit more vegetable broth.
- 5. Serve topped with fresh cilantro and avocado.
Cooking Tips
Cooking Tips
- 1. You can substitute the red beans with any other bean or pigeon peas (gandules).
- 2. If using regular brown rice, increase the amount of vegetable broth by one cup and cook for a total of 30 minutes before adding the rest of the ingredients.
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