Monday, May 10, 2010

Smokey Black Bean and Rice Stoup

My son Sam gave me Rachel Ray's Book of 10 as a Christmas gift and every week since December 25, 2009 he has asked this same question, "So, have you tried that new cookbook?" I'm embarrassed to say it has taken me 4 months to settle down and "read" this book to pick out a new recipe. I get stuck on the same "go to" recipes! Don't you?

So Sam, my dear boy, I present Smokey Black Bean and Rice Stoup. No that is not a missspelling it is really called Stoup! Rachel says this is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done.

Black Bean and Rice Stoup
  • 2 tablespoons EVOO
  • 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 oz. cans black beans
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • coarse salt and course pepper
  • 1 15 oz. can fire roasted tomatoes, such as Muir Glen
  • 1 8 oz. can tomato sauce
  • 1 quart chicken stock (I used 2 knorr chicken bouillon cubes & quart of water)
  • 1 cup white rice (I used brown rice)

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 soup super 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, to 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, about 15 minutes (double this time if using brown rice). Adjust the seasonings and serve. This recipe provides 4 hearty servings.

I wrote in the margin of this recipe to cut the spices in half. It was way too hot! Our boys couldn't eat it because it was so spicy hot. I also wrote to serve with a dollop of sour cream and fresh chives or scallions. I think the cool of the sour cream would off set the hot spices of the stoup.

If we adjust the spices, our family would give this recipe a 4 spoons. It was yummy, although very spicy, and it certainly was useful on the cold wet day we made it. I'll definately try this recipe again, with the changes I noted, because it was very inexpensive to build and satisfying to eat.




  1. Bean soup is a family favorite (well not the 5-year-old's favorite) and this looks like a great recipe!

  2. Mmmm that just sounds delicious, in fact we may have tonight what with the rain and sudden cold temperatures.

  3. So funny that you mention not using your cookbooks; I've been thinking the exact same thing lately!! You're inspiring me to finally crack some of them open :)


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