Smoky Black Bean And Rice Stoup Recipes

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SMOKY BLACK BEAN AND RICE STOUP



Smoky Black Bean and Rice Stoup image

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

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 white rice

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.

SMOKY BLACK BEAN AND RICE STOUP



Smoky Black Bean and Rice Stoup image

Categories     Sauce     Bean     Rice     Dinner     Simmer     Boil

Yield 4 servings

Number Of Ingredients 18

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

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 SOUP WITH SAUSAGE



Smoky Black-Bean Soup with Sausage image

Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.

Provided by Sarah Carey

Categories     Soup Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons vegetable oil
2 links andouille sausage (6 ounces), cut into 1/4-inch-thick slices (1 heaping cup)
1 bunch scallions, sliced (1 cup)
1/4 cup thinly sliced celery (from 1 stalk), plus leaves for serving
1/2 teaspoon dried thyme
1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
2 cans (each 15 ounces) black beans
Kosher salt and freshly ground pepper
2 tablespoons sour cream, for serving
Watercress, for serving (optional)

Steps:

  • Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
  • Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
  • Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

ULTIMATE BLACK BEAN AND RICE SOUP



Ultimate Black Bean and Rice Soup image

When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.

Provided by KitKat54

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

1 large onion, chopped finely
2 celery ribs, diced
2 carrots, diced
1 -2 jalapeno pepper, diced
1 red bell pepper, diced
3 -4 garlic cloves, minced
2 tablespoons olive oil
3 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
1 (11 ounce) can mexicorn, drained
1 cup instant rice
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
2 cups water
2 chicken bouillon cubes
32 ounces low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro

Steps:

  • In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
  • Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
  • Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
  • Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
  • Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9

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