Smoky Black Bean And Rice Stoup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 rice

Recipe

• 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.