Red Bean Stew, Diabetic

• 1 teaspoon cooking oil
• 23 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)
• 12 teaspoon adobo seasoning
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 2 cups hot cooked brown rice
• fresh fresh cilantro stem (optional)

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.
3. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning.
4. Stir in beans.
5. Bring to boiling; reduce heat.
6. Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
7. Serve stew with rice.
8. If desired, garnish with cilantro sprigs.
9. Makes 4 diabetic (1/2 cup stew and 1/2 cup cooked rice) servings.

cooking oil, red onion, garlic, water, tomato paste, fresh cilantro, fresh oregano, red kidney beans, brown rice, cilantro stem

Taken from www.food.com/recipe/red-bean-stew-diabetic-459468 (may not work)