Recipes » Soups » Bean & Rice Stew
T. Colin Campbell Center for Nutrition Studies


  • 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


  • cilantro to taste, diced
  • Avocado slices


  • 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

  • 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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