Black Bean, Fennel and Tomato Stew

This is a really easy recipe to make and a great way to use fennel from the vegetable box for all of you who don't like fennel like me! You wouldn't even know it is in there. Serve the stew with a good bread for soaking up the broth! (I like to make some homemade bread in my bread maker - there is nothing better than smelling the stew cooking and the bread baking). Also serve with some fruit on the side. -Susie

Black Bean, Fennel and Tomato Stew
1 tablespoon olive oil
1 bulb fennel, chopped
1 medium onion, chopped
1 teaspoon minced garlic (about 2 cloves)
1 28 ounce can diced tomatoes
1/2 teaspoon dried oregano
3 cups water
1 tablespoon brown sugar
1/2 cup uncooked brown rice
1/2 teaspoon pepper
1 15ounce can black beans with their liquid
grated Parmesan cheese for serving

In a stockpot, heat the oil over medium-high heat. Add the fennel, onion and garlic. Saute for 5 minutes.
Add tomatoes, oregano, water and brown sugar. Raise the heat and bring to a boil. Add the rice, reduce the heat to medium-low. Cover the pot and simmer the stew for 40 minutes.
Stir in the pepper and black beans and cook for a few more minutes. Serve the stew hot, topped with plenty of Parmesan cheese.