Best 2 Smoky Black Bean And Rice Stoup Recipes
Welcome to the realm of smoky black bean and rice stoup, a hearty dish that tantalizes taste buds with its captivating combination of flavors. This culinary masterpiece brings together a symphony of textures, with tender black beans, fluffy rice, and a medley of vegetables swimming in a rich, smoky broth. As the aroma of roasted poblano peppers dances through your senses, the first sip of this delicious stoup will transport you to a realm of culinary bliss. Whether you're a seasoned cook or just starting your kitchen adventures, this article will guide you through the steps to create the perfect smoky black bean and rice stoup, ensuring a satisfying and memorable meal that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKY BLACK BEAN AND RICE STOUP
Steps:
- Heat a medium soup pot over medium-high heat. Add the EVOO, then add the bacon and cook for 3 to 4 minutes to render the fat. Add the bay leaf, celery, onions, and garlic and cook for 3 to 4 minutes to soften the veggies. 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! Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the 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 until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.
SMOKY BLACK BEAN AND RICE STOUP
Make and share this Smoky Black Bean and Rice Stoup recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
- Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
- Add in corn and 1 can 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 pot.
- Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
- Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
- 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.
- Adjust seasonings and serve.
Tips:
- Use a variety of beans. This recipe calls for black beans, but you can also use pinto beans, kidney beans, or any other type of bean that you like.
- Don't skip the spices. The spices in this recipe are what give it its smoky flavor. Be sure to use a good quality chili powder and cumin.
- Add some vegetables. If you want to add some extra vegetables to this stew, try adding diced carrots, celery, or bell peppers.
- Serve with your favorite toppings. This stew is delicious served with sour cream, shredded cheese, or chopped avocado.
Conclusion:
This smoky black bean and rice stew is a hearty, flavorful, and satisfying meal that's perfect for a cold night. It's also a great way to use up leftover beans and rice. So next time you're looking for a quick and easy meal, give this stew a try. You won't be disappointed!
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