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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Rachael Ray knock-off. She called hers Black Bean Stoup (Thicker than a soup, thinner than a stew). I somethimes add bacon or ham. Enjoy! Ingredients:
3 (15 ounce) cans black beans, drained and divided |
1 quart chicken stock or 1 quart vegetable stock |
1 (15 ounce) can diced tomatoes |
1 large onion, diced |
1 red bell pepper, diced |
3 celery ribs, diced |
3 garlic cloves, minced |
1 bay leaf |
2 tablespoons cumin |
3 tablespoons hot sauce |
1 1/2 teaspoons coriander |
1 tablespoon lime juice (optional) |
Directions:
1. Sauté veggies with bay leaf in large pot.
2. Add 2 Cans of black beans and tomatoes.
3. Mash last can of beans with a fork and add to pot with seasonings.
4. Bring to boil, then reduce heat and simmer for 15 minutes on Low.
5. Add lime juice and serve!
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