Red Bean Stew, Diabetic

A quartet of seasonings--garlic, cilantro, oregano, and adobo seasoning--adds a zesty kick to this vegetarian meal in a bowl.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 1  teaspoon  cooking oil
• 2⁄3 cup  chopped red onion
• 3  garlic cloves, 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 fresh cilantro stem (optional)

Directions

1. In a large skillet, heat oil over medium heat.
2. 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.
3. Stir in beans.
4. Bring to boiling; reduce heat.
5. Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
6. Serve stew with rice. If desired, garnish with cilantro sprigs.
7. Makes 4 diabetic (1/2 cup stew and 1/2 cup cooked rice) servings.