I love black beans and rice, and I've been making Cuban black bean stew for years. Even if it isn't Cuban, I also love guacamole (not to mention my avocado supply looked like it might take a turn for the worse soon)--and well, there were tortillas involved....
My Cuban Black Bean Stew
4 slices bacon, drippings reserved in pan
1 medium onion, chopped
1 bay leaf
3 cloves garlic, minced
1 green pepper, diced
1 yellow pepper, diced
1 teaspoon ancho chile powder
2 cans black beans, liquid reserved
1. Cook the bacon until crisp and drain on a paper towel. With heat on low, add the onion and garlic to the bacon drippings, stirring until garlic is fragrant and onion is translucent. Add bay leaf and ancho chile powder. Add green peppers and saute for two minutes.
2. Pour in black beans with liquid, and turn heat down to low. Crumble bacon and stir into mixture. Allow to simmer for ten to fifteen minutes, or until peppers are soft. Remove bay leaf and serve with rice.
Note: This stew version goes best with pork dishes (I love it with pork carnitas in tomatillo sauce), but may be served with poultry or omit bacon for a vegetarian main course with tons of protein.