Smokey Black Bean and Rice Stoup

By dette

This is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up he pots, chop everyting on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbbles, dinner is done

Ingredients

• 2 tbsp EVOO
• 3 bacon slices, chopped
• 1 bay leaf
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 c. frozen corn kernels
• 1 15 oz cans black beans
• 1 tbsp ground coriander
• 1 tbsp chili powder
• 1 1/2 t. ground cumin
• 1 tbsp Worcestershire sauce
• 2 t. hot sauce
• Coarse salt and coarse black pepper
• 1 15 oz ccan diced fire-roasted tomatoes, such as Muir Glen
• 1 8 oz can tomato sauce
• 1 qt. chicken stock
• 1 c. white rice

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Heat a medium soup pot over medium-high heat. Add the EVOO, then add the bacon and cook for 3-4 minutes to render the fat. Add the bay leaf, celery, onions, and garlic and cook for 3-4 minutes to soften the beggies. Add the corn and 1 can of black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot-this will make the stoup souper-thick! Seasont he begies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce. Seasonthe micture with salt and pepepr to taste. Stir int he tomatoes, tomato sauce, and stock, then cover the pot and raise the heat to bring the stoup to a boil Add the rice and cook the stoup over a rolling simmer untilt he rice is tender but has a little bite left to it, 15 mintues. Adjust the seasonings and serve.