Smoky Black Bean and Rice Stoup Recipe

Name: Smoky Black Bean and Rice Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 3 bacon slices, chopped; 1 bay leaf; 2 celery ribs, chopped; 1 medium onion, chopped; 4 garlic cloves, chopped; 1 cup frozen corn kernels; 2 15-ounce cans black beans; 1 tablespoon ground coriander, a palmful; 1 tablespoon chili powder, a palmful; 1 1/2 teaspoons ground cumin, 1/2 palmful; 1 tablespoon Worcestershire sauce (eyeball it); 2 teaspoons hot sauce (eyeball it); Coarse salt and coarse black pepper; 1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen; 1 8-ounce can tomato sauce; 1 quart chicken stock; 1 cup white rice

Servings: persons

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
3 bacon slices, chopped
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 cup frozen corn kernels
2 15-ounce cans black beans
1 tablespoon ground coriander, a palmful
1 tablespoon chili powder, a palmful
1 1/2 teaspoons ground cumin, 1/2 palmful
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons hot sauce (eyeball it)
Coarse salt and coarse black pepper
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen
1 8-ounce can tomato sauce
1 quart chicken stock
1 cup white rice

1
Heat a medium soup pot over medium-high heat.
2
Add the EVOO, then add the bacon and cook for 3 to 4 minutes to render the fat.
3
Add the bay leaf, celery, onions, and garlic and cook for 3 to 4 minutes to soften the veggies.
4
Add the corn and 1 can of black beans and their juice.
5
Drain the other can, then add half the can of beans.
6
Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup potthis will make the stoup souper-thick!
7
Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce.
8
Season the mixture with salt and pepper to taste.
9
Stir in the tomatoes, tomato sauce, and stock, then cover the pot and raise the heat to bring the stoup to a boil.
10
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.
11
Adjust the seasonings and serve.

915

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan, 3 bacon slices, chopped, 1 bay leaf, 2 celery ribs, chopped, and more.

Yes, Smoky Black Bean and Rice Stoup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Black Bean and Rice Stoup

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