Smoky Black Bean and Rice Stoup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
3 slices bacon, chopped |
1 bay leaf |
2 celery ribs, chopped |
1 medium onion, chopped |
4 garlic cloves, minced |
1 cup frozen corn kernels |
2 (15 ounce) cans black beans |
1 tablespoon ground coriander |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1 tablespoon worcestershire sauce |
2 teaspoons hot sauce |
coarse salt |
coarse black pepper |
1 (15 ounce) can diced fire-roasted tomatoes (muir glen) |
1 (8 ounce) can tomato sauce |
1 quart chicken stock |
1 cup white rice |
Directions:
1. Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
2. Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
3. Add in corn and 1 can black beans and their juice.
4. Drain the other can, then add half the can of beans.
5. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
6. Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
7. Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
8. Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.
9. Adjust seasonings and serve.
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